Ingredients Jump to Instructions ↓

  1. 1/2 pound dry vermicelli noodles

  2. 1 pound large shrimp, shelled and deveined

  3. 1 tablespoon peanut oil

  4. 2 garlic cloves, minced

  5. 1 tablespoon grated gingerroot

  6. 4 scallions or green onions, thinly sliced (white and light green parts)

  7. 1 red bell pepper, seeded and julienned

  8. 1 yellow bell pepper, seeded and julienned

  9. 2 tablespoons hot pepper sauce

  10. 1 tablespoon Chinese chili paste

  11. 1 tablespoon soy sauce

  12. 2 teaspoons sesame oil

  13. 2 teaspoons honey

  14. 1/2 cup toasted cashews

Instructions Jump to Ingredients ↑

  1. 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.


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