Preparation / Directions:
In a large pot of boiling, salted water, cook the noodles, breaking up with a fork, until tender, about 3 minutes. Drain well and toss with 1 tablespoon of the oil. In a large skillet over medium-high heat, heat 1 tablespoon oil and cook the shrimp until they turn pink, about 3 minutes. Transfer to plate. In same skillet over medium-high heat, heat remaining tablespoon of oil and cook garlic and ginger until fragrant, about 1 minute.
Stir in scallions and bell peppers. Cook until tender, about 3 minutes.
In a small bowl, combine the hot sauce, chili paste, soy sauce, sesame oil and honey until blended. Stir into skillet with the vegetables. Stir in shrimp and cashews and heat to boiling. Remove from heat.
In a large bowl, toss noodles with vegetables and shrimp. Serve immediately.
Cook's note: This dish can be served hot, but if you make it in advance and let it cool to room temperature, you can enjoy it as a spicy main-course salad.
* The Great Hot Sauce Book recommends using Jump Up and Kiss Me Hot Sauce with Passion.
Excerpted from The Great Hot Sauce Book.