BLAZING NOODLES

FOR THE SAUCE:
1 cup lite soy sauce
1/4 cup vegetable oyster sauce
1/4 cup white vinegar
3 tbsp ground black pepper
2 tbsp chili paste
1 tbsp turmeric
FOR THE NOODLES:
1 package wide dry rice noodles
1 tsp oil
1 tsp chopped garlic
5 oz. shrimp
1/2 cup large dice tomatoes
1/2 cup snap peas
1/2 cup carrot coins
6 each Thai basil leaves
6 each cilantro sprigs
1/2 cup (2 inch) green onion sticks

Combine the ingredients for the sauce; set aside.

Blanch noodles in boiling water for 2 minutes. Strain well. Set aside. Test for desired consistency.

Heat wok or sauce pan to medium heat and add 1 tsp oil. Stir fry garlic and shrimp for 30 seconds.

Add tomatoes snap peas and carrots and cook for another 30 seconds.

Measure 6 ounces of sauce and add to the hot ingredients.

Bring to a boil and add noodles. Toss until well coated.

Finish with cilantro, basil and green onions. Plate and serve hot!