Asian ingredients can be found in the ethnic aisle of most grocery stores.

Asian Noodles with Chile Shrimp and Cashews

1/2 pound dry vermicelli noodles
1 tablespoon peanut oil
1 pound large shrimp, shelled and deveined
1 tablespoon peanut oil
2 garlic cloves, minced
1 tablespoon grated gingerroot
4 scallions or green onions, thinly sliced (white and light green parts)
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
2 tablespoons hot pepper sauce
1 tablespoon Chinese chili paste
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons honey
1/2 cup toasted cashews

1. Prepare noodles according to package directions. Drain and rinse with cold water to stop the cooking.
2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add shrimp and cook until pink, about 3 minutes. Transfer onto a platter.
3. In the same skillet, over medium-high heat, heat remaining oil; add garlic and ginger and stir-fry about 1 minute. Stir in scallions and bell peppers. Cook until tender, about 3 minutes.
4. In a small bowl, combine hot pepper sauce, chile paste, soy sauce, sesame oil and honey until blended. Stir into pepper mixture in skillet. Add shrimp, and cashews; heat until boiling. Remove from heat.
5. In a large bowl, toss noodles with vegetables and shrimp. Serve immediately, setting out sesame oil as a condiment to be drizzled over the pasta.

Makes 6 servings.