Shrimp Cashew Stir Fry with Rice Noodles
Yield: 8 servings
Ingredients
- 1 package rice vermicelli noodles
- 4 tbsp. tamari or soy sauce
- 4 tbsp. dry sherry
- 3 tbsp. hoisin sauce
- Juice of 1 lime (at least 2 tbsp.)
- 1 tbsp. honey
- 2 tsp. sesame oil
- 1 tbsp. ketchup
- 3 tbsp. chicken stock
- 2 tbsp. vegetable oil
- 2-pounds large shrimp
- 2 cloves grated garlic
- 1 tbsp. grated ginger
- Pinch of hot pepper flakes, or to taste
- 8 green onions, cut diagonally
- Handful Thai basil, chopped
- Handful cilantro, chopped
- ¼ cup toasted cashews
- Lime wedges, for garnish
Method
- Soak rice noodles in hot water for 15 minutes. Drain.
- To make stir-fry sauce: add tamari, sherry, hoisin, lime juice, honey, sesame oil, ketchup and chicken stock to medium bowl. Stir to combine. Taste for seasoning and adjust to your own taste.
- Heat 2 tbsp. of vegetable oil in a large sauté pan or wok over high heat. Add shrimp, garlic, ginger and hot pepper flakes. Stir fry until shrimp just start to curl, about 3 to 5 minutes. Remove shrimp. Add stir fry sauce. Add rice noodles. Toss and stir fry for 2 minutes. Add shrimp back and heat through. Add green onions and herbs.
- Sprinkle with cashews. To serve, garnish with more herbs and lime wedges.