Recipe - Asian Noodles With Chile Shrimp And Cashews

One half pound Dried Chinesestyle noodles
or vermicilli
3 tablespoon Peanut oil
1 pound Large shrimp; peeled and
deveined
3 Cloves garlic; minced
1 tablespoon Grated ginger root
4 Scallions; thinly cut or sliced up
1 lg Red bell pepper; julienned
1 lg Yellow bell pepper;
julienned
2 tablespoon Prepared hot sauce
1 tablespoon Chinese chile paste
1 tablespoon Light soy sauce
1 tablespoon Sesame oil
2 teaspoon Honey
One half cup Cashews; toasted

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 mediumhigh heat, heat 1 tablespoon oil and cook
shrimp until they turn pink, about 3 minutes. Transfer to plate. In same
skillet over mediumhigh 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. www.compucook.com Pat
Hanneman [3/15/98]

Recipe by: THE GREAT HOT SAUCE BOOK by Jennifer Trainer Thompson*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 15,
1998