Boil brown rice noodles until done. Drain; rinse with cold water. Drain. Combine vinegar, soy sauce, honey, fish sauce, and cornstarch; add shrimp mixture from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Heat 1 1/2 teaspoons canola oil in a large skillet over high heat. Add cashews, crushed garlic cloves, and sliced jalapeño pepper; stir-fry 30 seconds. Remove mixture from pan. Add 1 tablespoon canola oil to pan. Add carrots, green onions, and bell pepper; stir-fry 3 minutes. Add noodles, cashew mixture, shrimp mixture, and spinach; cook 1 1/2 minutes.
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I made half of the basic shrimp recipe with one pound of medium shrimp, using sriracha sauce instead of sambal oelek. This produced two cups of shrimp, Then I proceeded immediately with this recipe, using fettucini instead of rice noodles. I didn't have any baby spinach, so omitted it. Also had only 1/4 cup green onions. Made up the rest of the cup with sliced mushrooms, and had green instead of red pepper. Served with watermelon cubes mixed with sliced fresh basil, lime juice, and a little red pepper flakes. This made a delicious dinner.
It was good, but not nearly as good as I expected. The shrimp had much more flavor from the Chili-Garlic Shrimp with Coconut Milk and Sugar Snap Peas. When I put them in the mixture above it really took something away from it. Won't make again but will try the coconut milk recipe.
This is a great basic recipe. Try it once and then decide what else should go in to make it pop for your taste buds. We added some mushrooms this time, just because we had them. My husband loves everything fiery hot, and was thinking some of that red pepper relish would be great in the dish. Maybe adding some chicken broth to make it a bit like a soup would be tasty too? Cilantro and some citrus juice/rind thrown on right before you eat would be great too.
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