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1. Thaw shrimp, if frozen. In 10-inch skillet cook shrimp, gingerroot, and garlic in hot oil for 3 minutes or until shrimp are opaque; set aside.
2. Cook rice noodles according to package directions; drain. Rinse in cold water to cool; drain again. Toss noodles with toasted sesame oil. For easier-to-eat bites, use kitchen shears to snip noodles.
3. Arrange noodles, shrimp, cabbage, carrots, radishes, basil, and sliced jalapeno peppers in bowls. Serve with Wasabi Dressing. Sprinkle cashews and additional sliced jalapenos. Makes 8 servings.
1. In small bowl combine soy sauce, rice vinegar, lime juice, vegetable oil, sesame oil, sugar, and wasabi powder. Sprinkle basil.