Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         dried Chinese-style noodles or vermicelli
   3      tablespoons   peanut oil
   1      pound         large shrimp -- peeled and deveined
   3      cloves        garlic -- minced
   1      tablespoon    grated ginger root
   4                    scallions -- thinly sliced
   1      large         red bell pepper -- julienne
   1      large         yellow bell pepper -- julienne
   2      tablespoons   prepared hot sauce
   1      tablespoon    Chinese chile paste
   1      tablespoon    light soy sauce
   1      tablespoon    sesame oil
   2      teaspoons     honey
     1/2  cup           cashews -- toasted

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.