Title: Asian noodles with chile shrimp and cashews
 Categories: *book revie, Fish shellf, Mcrecipe
      Yield: 6 Servings
 
    1/2 lb Dried Chinese-style noodles
           -or vermicilli
      3 tb Peanut oil
      1 lb Large shrimp; peeled and
           -deveined
      3    Cloves garlic; minced
      1 tb Grated ginger root
      4    Scallions; thinly sliced
      1 lg Red bell pepper; julienned
      1 lg Yellow bell pepper;
           -julienned
      2 tb Prepared hot sauce
      1 tb Chinese chile paste
      1 tb Light soy sauce
      1 tb Sesame oil
      2 ts Honey
    1/2 c  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 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