• Before starting, wash and dry all produce. 
• Bring a large pot of salted water to a boil over high.
• Meanwhile, cut bok choy into 1-inch pieces. Rinse bok choy leaves to wash away any dirt.
• Thinly slice green onions.
• Peel, then cut carrot into 1/4-inch half-moons.
• Juice half the lime, then cut any remaining lime into wedges.
• Peel, then mince or grate garlic.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
• In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning occasionally, until crispy and golden all over.
• Transfer tofu to a plate. Cover to keep warm.

• Reheat the pan over medium.
• Add carrots and 1/4 cup (1/3 cup) water. Cook for 2-4 min, stirring often, until water is absorbed.
• Add 1 tbsp (2 tbsp) oil, then shrimp, garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp and shrimp just turn pink, 3-4 min.*
• Transfer shrimp and veggies to the plate with tofu.

• Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
  
• Reserve 1/4 cup (1/2 cup) noodle water. Strain and rinse noodles with warm water. 
  
• Return noodles to the pot. Add 2 tsp (4 tsp) oil, then gently toss to coat. 
• Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.

• To a large bowl, add peanut butter, reserved noodle water and honey. Whisk until smooth.
• Add vegetarian oyster sauce, soy sauce and lime juice.
• Add veggies, tofu and sauce to the pot with noodles, then toss to combine.

• Divide satay tofu noodles between bowls.
• Drizzle over any remaining sauce from the bowl.
• Sprinkle green onions over top.
• Squeeze over a lime wedge.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Add shrimp to the pan, along with garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp and shrimp just 
turn pink, 3-4 min.** Continue with recipe as written.