1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. 2. Add shrimp to vinegar mixture; toss to coat. 3. Cover and refrigerate 30 minutes. 4. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain. 5. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. 6. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. 7. Remove cashew mixture from pan with a slotted spoon, and set aside. 8. Increase heat to high. 9. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. 10. Add shrimp mixture (do not drain); stir-fry 2 minutes. 11. Stir in noodles and peas; cook 1 minute, tossing to coat. 12. Return cashew mixture to pan. 13. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently. ---------------------------------------------------------------------------
Nutrition
Ingredients
