Asian Noodles With Chili Shrimp And Cashews

Recipe Ingredients

1/2 lb	227g / 8oz	Dried chinese-style noodles
3 tablespoons	45ml	Peanut oil
1 lb	454g / 16oz	Large shrimp; shelled & deveined
2		Garlic cloves minced
1 tablespoon	15ml	Ground gingerroot
4		Scallions; thinly sliced
1		Red bell pepper; julienned (large)
1		Yellow bell pepper; (large) julienned
2 tablespoons	30ml	Hot sauce *
1 tablespoon	15ml	Chinese chili paste
1 tablespoon	15ml	Light soy sauce
1 tablespoon	15ml	Sesame oil
2 teaspoons	10ml	Honey
1/2 cup	118ml	Toasted cashews

Recipe Instructions

In a large pot of boiling, salted water, cook the noodles, breaking up with a fork, until tender, about 3 minutes. Drain well and toss with 1 tablespoon of the oil.

In a large skillet over medium-high heat, heat 1 tablespoon oil and cook the shrimp until they turn pink, about 3 minutes.  Transfer to plate. In same skillet over medium-high heat, heat remaining tablespoon of oil and cook garlic and ginger until fragrant, about 1 minute.

Stir in scallions and bell peppers. Cook until tender, about 3 minutes.  In a small bowl, combine the hot sauce, chili paste, soy sauce, sesame oil and honey until blended. Stir into skillet with the vegetables. Stir in shrimp and cashews and heat to boiling. Remove from heat.

In a large bowl, toss noodles with vegetables and shrimp. Serve immediately.  Cook's note: This dish can be served hot, but if you make it in advance and let it cool to room temperature, you can enjoy it as a spicy main-course salad.

Source:
Jennifer Trainer Thompson

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.