In twenty minutes. Whoop!
Some of my favorite things to cook are the ones that require time, different ingredients, multiple steps and generally just give me a little challenge. Challenging foods get me excited and make me feel like I accomplished something awesome.
I know it’s weird, but I love it.
With that said, time is almost never on my side, so that is when I get super exited about meals like this.
They may not require a ton of time, a ton of ingredients or multiple steps, but they are still just as good.
Switching gears for a minute.
As you can see, I have new little furry helper. He licks up all the crumbs and rolls his pretty white fur in the melted chocolate. He also sneaks his cute little body into my shots. Keeping him out of these photos was kind of a challenge, since he has now taken over the area next to where I shoot in the family room. He found the giant patch of sun where I shoot and he now sits, plays and basks in the sun while keeping me company as I work.
I would like to think it is because he really loves me, but I think he is really just all about trying to sniff out every new food he encounters.
Whatever the reason, I love having a buddy around. Especially one that’s snuggly, furry and so cute. When I look at him he just makes me happy.
Oh no, turning into a crazy cat lady over here. HELP!
I also think that little kids are the devil to little kittens.
Somehow I was the lucky one who had to take the cat to school to show Asher’s class of five and six year olds the family’s new little kitty. OMG.
The poor thing was tugged and pulled. I just felt so bad for my new little bud. I mean, the word gentle was non-existent to these kids. There was fighting, a few tears and one very freaked little cat that luckily left with all four legs still intact. And I do mean lucky. Never again will the “take the pet to school” thing happen.
Switching back to these noodles. Let’s talk about them. They are everything you love about cashew chicken, but instead of chicken we are using shrimp, and instead of rice – noodles.
You know I have been craving all things tropical these days. Seafood being one of them. Really though, I just want it to be spring! And the days to be bright, and the sun to set no earlier than six. Slowly (very) we are getting there though. Yesterday the sun set over the mountain at 5:14. SO much better than the 4:00 sunsets throughout December. Spring is on its way!
So these noodles were a winner, but I knew they would be. Anything with cashews, shrimp and pasta is hard to mess up… so much goodness in that combo!
Chili Cashew Shrimp Noodles.
Serving Size: 4
- 7-8 ounces uncooked rice noodles
- 2 tablespoons honey
- 2 tablespoons fish sauce
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons peanut or sesame oil
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced or grated
- 4 red chillies, seeded + chopped
- 1 red bell pepper, sliced into matchstikes
- 1 cup whole roasted cashews
- 4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Bring a large pot of salted water to a boil. Cook the rice noodles according to package directions, leaving the noodles with just a bit of a bite as they will continue to cook in the sauce. Drain the noodles.
In a bowl combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice. Set aside.
Heat a large sided skillet or wok over medium high heat. Add 1 tablespoon of the peanut or sesame oil and the shrimp in an even layer. Sear the shrimp until cooked through, about 2-3 minutes per side. Remove the shrimp from the pan. Add the second tablespoon of oil and the garlic, red chillies and red peppers. Saute for 3-5 minutes or until just soft. Add the cashews and stir fry for about a minute. Add the sauce and the shrimp back to the pan, stir and cook one more minute. Add the noodles and stir for 2-3 minutes. Remove from the heat and stir in the green onions and cilantro. Serve.
Officially hooked on this meal.