Asian Shrimp Noodle Salad

By nanasally4

Faster than takeout! We topped fettuccine with tender stir-fried shrimp, toasted cashews and a spiced-up hoisin sauce for Asian flavor in an instant.

Ingredients

• 8 ounces fettuccine pasta
• 8 ounces broccoli florets (about 2 cups)
• 1/3 cup raw unsalted cashews
• 1 pound peeled, deveined extra-large shrimp
• 1/2 teaspoon Chinese 5-spice powder
• 1/4 cup hoisin sauce
• 1/4 cup oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon lower sodium soy sauce
• 1 tablespoon garlic-chili sauce
• 1/2 cup sliced scallions

Preparation

Step 1

Cook pasta according to package directions, adding broccoli florets during last 4 minutes of cooking time; drain. Rinse under cold water; drain and pat dry. Transfer to serving dish.

Meanwhile, heat large nonstick skillet over medium heat. Add cashews; cooking stirring, until toasted, 3-4 minutes Remove from skillet; cool.

In bowl, toss shrimp with 5-spice powder. Coat same skillet with cooking spray; heat over medium heat. Add shrimp; cook, stirring occasionally, until pink and opaque, 5-6 minutes. Transfer to dish with pasta.

In bowl, whisk together hoisin, oil vinegar, soy sauce and garlic-chili sauce. Pour over pasta and shrimp; add scallions. Toss to combine. Serve sprinkled with reserved cashews.