Ready in 30 minutes
Haven't tried yet but looks good.
Prepare Asian Broth. Cook noodles according to package directions (omit seasoning packet); drain and set aside.
Whisk together vinegar, sherry, hoisin, sriracha, sesame oil, and cornstarch in a bowl until cornstarch dissolves; set aside.
Stir-fry shrimp in 1 Tbsp. peanut oil in a large nonstick skillet over high heat for 2 minutes. Add cashews and pepper flakes; stir-fry until shrimp are firm, 1?2 minutes more. Remove shrimp and cashews from skillet; wipe skillet with a paper towel and return it to the burner over high heat.
Add remaining 1 Tbsp. peanut oil; stir-fry carrot, bell pepper, and chiles until lightly charred, 1?2 minutes. Stir in gingerroot and garlic; cook 1 minute. Add reserved vinegar mixture and simmer 30 seconds. Pour in prepared broth, simmer 1?2 minutes, and season with soy sauce. Serve soup over noodles and shrimp; garnish with cilantro and scallions.
Forget Chinese take-out! Make this soup instead.