Recipe

Asian Noodles With Chile Shrimp And Cashews Recipe

	Peetabear / All my dishes 4 months, 2 weeks ago this recipe is also good using cellophane noodles...the original recipe come from about.com Prep:20m Cook:10m Servings:6	Peetabear
	vermicelli shrimp garlic ginger scallion bellpepper hot chili paste cashews

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Ingredients

1/2 pound dry vermicelli noodles

1 tablespoon peanut oil

1 pound large shrimp, shelled and deveined

1 tablespoon peanut oil

2 garlic cloves, minced

1 tablespoon grated gingerroot

4 scallions or green onions, thinly sliced (white and light green parts)

1 red bell pepper, seeded and julienned

1 yellow bell pepper, seeded and julienned

2 tablespoons hot pepper sauce

1 tablespoon Chinese chili paste

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons honey

1/2 cup toasted cashews

Directions

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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