Chili Cashew Shrimp Noodles

Chili Cashew Shrimp Noodles: A Quick and Flavorful Weeknight Meal

Craving a satisfying and flavorful dinner but short on time? Look no further than Chili Cashew Shrimp Noodles! This recipe is packed with juicy shrimp, crunchy cashews, and a touch of chili heat for a taste bud explosion that comes together in under 30 minutes.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 8 ounces rice noodles or noodles of your choice
• 1/2 cup raw cashews
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon chili flakes (adjust to your spice preference)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 cup low-sodium chicken broth
• 1/4 cup chopped fresh cilantro
• Vegetable oil
• Salt and freshly ground black pepper

Cooking Guide:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat a large skillet or wok over medium-high heat. Add a drizzle of vegetable oil and sear the shrimp for 2-3 minutes per side, until pink and cooked through. Remove from the pan and set aside.
3. In the same pan, add a bit more oil if needed. Toast the cashews for a minute or two until golden brown. Remove from the pan and set aside.
4. Add the bell pepper, garlic, and ginger to the pan. Sauté for 30 seconds until fragrant. Stir in the chili flakes and cook for another 30 seconds.
5. In a small bowl, whisk together the soy sauce, oyster sauce (if using), brown sugar, cornstarch, and chicken broth. Pour the mixture into the pan with the vegetables and bring to a simmer.
6. Once the sauce thickens slightly, return the shrimp and cashews to the pan. Toss to coat in the sauce.
7. Finally, add the cooked noodles and toss everything together until well combined. Season with salt and pepper to taste.
8. Serve immediately garnished with fresh cilantro.

Tips:

• For a richer flavor, substitute chicken broth with vegetable broth and add 1 tablespoon of sesame oil.
• Feel free to add other vegetables like broccoli florets, snow peas, or chopped carrots.
• Don’t overcook the shrimp! They will become tough and rubbery.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.