2--3 stalks Chinese broccoli or broccolini, cut into 1" pieces
1 cup shiitake mushrooms, sliced
3 eaches green onions, cut into 1" pieces
1/4 cup cashews, chopped
1 each lime, cut into 6 wedges
Cook noodles as directed on package. Drain well. Set aside. Meanwhile, mix sweet soy sauce, sambal sauce, and ginger in small bowl. Set aside.
Heat 2 tablespoons of the oil in large skillet or wok on medium-high heat. Add 2 tablespoons of the shallots and 1 tablespoon of the garlic; cook and stir 30 seconds or until fragrant. Add shrimp; cook and stir 3 minutes or until shrimp turn pink. Remove shrimp from skillet.
Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add remaining 2 tablespoons shallots and 1 tablespoon garlic; cook and stir 30 seconds or until fragrant. Add broccoli, mushrooms and green onions; cook and stir 2 to 3 minutes or until tender-crisp. Add noodles, shrimp and sweet soy sauce mixture; toss to coat well.
Spoon noodle mixture into serving bowls. Top with cashews and additional sambal sauce, if desired. Squeeze with lime wedge before serving.
Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened. Chinese broccoli or gai lan is a dark green leafy vegetable with thick stems and small flower heads similar in appearance to broccoli. Its flavor is stronger than broccoli and faintly bitter.
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