Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asian Noodles With Chile Shrimp And Cashews Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Pound(s) Dried Chinese-style noodles
or vermicilli
3 Tablespoon(s) Peanut Oil
1 Pound(s) Large shrimp, peeled and
deveined
3 Cloves garlic, minced
1 Tablespoon(s) Grated ginger root
4 Scallions, thinly sliced
1 Red bell pepper, julienned
1 Yellow bell pepper
julienned
2 Tablespoon(s) Prepared hot sauce
1 Tablespoon(s) Chinese chile paste
1 Tablespoon(s) Light soy sauce
1 Tablespoon(s) Sesame oil
2 Teaspoon(s) Honey
1/2 Cup(s) Cashews, toasted
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 298
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 95.3mg
Sodium: 612.5mg
Potassium: 248mg
Carbohydrates: 40.3g
Fiber: 1.3g
Sugar: 3.3g
Protein: 11.4g


Scale this recipe to Servings [?]