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.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4|
|Calories from Fat: 264 (47%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 170.5mg||52 %|
|Sodium 799.6mg||28 %|
|Potassium 635.7mg||17 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 41.2g|
|Protein 31.1g||44 %|
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Calories per serving: 559
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