Shrimp Cashew Stir Fry with Rice Noodles

Yield: 8 servings


  • 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


  1. Soak rice noodles in hot water for 15 minutes. Drain.
  2. 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.  
  3. 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.
  4. Sprinkle with cashews. To serve, garnish with more herbs and lime wedges.