Preparation. Step 1. Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool.

Drain noodles well of the cold water and combine in a bowl with the green beans, carrots, peppers, cucumber and cilantro. To make dressing, combine the rice vinegar, honey and ginger in a bowl.

10 ounces dried rice noodles (about 1/3 inch wide) 5 tablespoons soy sauce. 1 tablespoon dry white wine. 1 tablespoon sugar. 1/2 teaspoon Chinese chili oil. 3 tablespoons peanut oil.

1. In a bowl large enough to hold all the shrimp, mix together the sake or white wine, ginger, and sesame oil. 2. Make slits along the back of the shrimp to butterfly them, removing the veins.