Sweet and Spicy Shrimp With Rice Noodles

“This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal. From Adam Hickman, Cooking Light AUGUST 2012”

Ingredients Nutrition


  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.

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