Preparation:
In large pot of boiling salted water, cook noodles, breaking up with fork, until tender, about 3 minutes. Drain well and toss with 1 tablespoon oil.
In large skillet over medium-high heat, heat 1 tablespoon oil and cook shrimp until they turn pink, about 3 minutes.
Transfer to plate. In same skillet over medium-high heat, heat remaining tablespoon oil and cook garlic and ginger until fragrant, about 1 minute. Stir in scallions and bell peppers. Cook until tender, about 3 minutes.
In small bowl, combine hot sauce, chile paste, soy sauce, sesame oil and honey until blended. Stir into skillet with vegetables. Stir in shrimp and cashews and heat to boiling. Remove from heat. In large bowl, toss noodles with vegetables and shrimp.
Serve immediately.
Recipe from THE GREAT HOT SAUCE BOOK by Jennifer Trainer Thompson, (C) 1995, used with permission of Ten Speed Press. |
