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Name: Asian Noodles with Chile Shrimp and Cashews
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 lb Dried Chinese-style noodles; 1 tb Sesame oil; 1 tb Grated ginger root; 4 Scallions; thinly sliced; 1 lg Yellow bell pepper;; 1 tb Chinese chile paste; 1 tb Light soy sauce; 2 tb Prepared hot sauce; 3 Garlic minced; 1 lb Large shrimp; peeled and; 3 tb Peanut oil; 1 lg Red bell pepper; julienned; 1/2 c Cashews; toasted; 2 ts Honey

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INGREDIENTS

1/2 lb Dried Chinese-style noodles
1 tb Sesame oil
1 tb Grated ginger root
4 Scallions; thinly sliced
1 lg Yellow bell pepper;
1 tb Chinese chile paste
1 tb Light soy sauce
2 tb Prepared hot sauce
3 Garlic ; minced
1 lb Large shrimp; peeled and
3 tb Peanut oil
1 lg Red bell pepper; julienned
1/2 c Cashews; toasted
2 ts Honey

Servings

INSTRUCTIONS

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. >www.compucook.com >Pat Hanneman [3/15/98] Recipe by: THE GREAT HOT SAUCE BOOK by Jennifer Trainer Thompson* Posted to MC-Recipe Digest by KitPATh on Mar 15, 1998

NOTES

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Asian Noodles with Chile Shrimp and Cashews

1/2 lb Dried Chinese-style noodles
1 tb Sesame oil
1 tb Grated ginger root
4 Scallions; thinly sliced
1 lg Yellow bell pepper;
1 tb Chinese chile paste
1 tb Light soy sauce
2 tb Prepared hot sauce
3 Garlic minced
1 lb Large shrimp; peeled and
3 tb Peanut oil
1 lg Red bell pepper; julienned
1/2 c Cashews; toasted
2 ts Honey

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. >www.compucook.com >Pat  Hanneman [3/15/98]    Recipe by: THE GREAT HOT SAUCE BOOK by Jennifer Trainer Thompson*    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 15,  1998

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 6 Servings

Calories: 89
Calories from Fat: 81 (91%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 178.2mg		6 %
Potassium 20.4mg		1 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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