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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.2. cook noodles according to package directions, omitting salt and fat; drain. rinse with cold water; drain.3. 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.4. 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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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pre-seasoned sushi vinegar — instant sushi rice preparation
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pre-seasoned sushi vinegar — instant sushi rice preparation
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill