Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.
Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.
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I really enjoyed this recipe. I like the suggestion of another reviewer who doubled the sauce. The sauce soaks in pretty quickly and could you use a little more. I did make this with chicken as I forgot to purchase shrimp. I will be making this again.
Very disappointing. No heat, not spicy, no flavor, and a waste of ingredients. Followed the recipe with the exception of eliminating cashews (cannot have nuts in my food) and doubled the sauce/marinade.
Excellent dish! Even leftover and reheated in the microwave, this was delicious. The prep time was a little time consuming, but it once that was done it came together very quickly. I used a Serrano pepper and subbed green onions for snow peas (just because I don't like them). Otherwise, everything was as directed. I would have liked a little more sauce, too. I can't wait to make this again!