Asian Noodles with Chile Shrimp and Cashews
From peetabear 14 years agoIngredients
- 1/2 pound dry vermicelli noodles shopping list
- 1 tablespoon peanut oil shopping list
- 1 pound large shrimp, shelled and deveined shopping list
- 1 tablespoon peanut oil shopping list
- 2 garlic cloves, minced shopping list
- 1 tablespoon grated gingerroot shopping list
- 4 scallions or green onions, thinly sliced (white and light green parts) shopping list
- 1 red bell pepper, seeded and julienned shopping list
- 1 yellow bell pepper, seeded and julienned shopping list
- 2 tablespoons hot pepper sauce shopping list
- 1 tablespoon Chinese chili paste shopping list
- 1 tablespoon soy sauce shopping list
- 2 teaspoons sesame oil shopping list
- 2 teaspoons honey shopping list
- 1/2 cup toasted cashews shopping list
How to make it
- Prepare noodles according to package directions. Drain and rinse with cold water to stop the cooking.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add shrimp and cook until pink, about 3 minutes. Transfer onto a platter.
- In the same skillet, over medium-high heat, heat remaining oil; add garlic and ginger and stir-fry about 1 minute. Stir in scallions and bell peppers. Cook until tender, about 3 minutes.
- In a small bowl, combine hot pepper sauce, chile paste, soy sauce, sesame oil and honey until blended. Stir into pepper mixture in skillet. Add shrimp, and cashews; heat until boiling. Remove from heat.
- In a large bowl, toss noodles with vegetables and shrimp. Serve immediately, setting out sesame oil as a condiment to be drizzled over the pasta.
- Makes 6 servings.
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The Rating
Reviewed by 4 people-
Another winner!!
terryr in Henderson loved it -
WOW! This Sounds Really Delicious Peeta. Saved 'cause I'll Have To Make This One Real Soon.
Steffgoblue434 in Anniston loved it
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