1/3 cup soy sauce
3 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon honey
2 tablespoons Toasted Sesame Oil
3 tablespoons Cilantro Garlic Infused White Balsamic
1 pinch of red pepper flakes
1 tablespoon Toasted Sesame Oil
1 medium red bell pepper, seeded and diced
1 medium carrot, peeled and diced
1 shallot, peeled and diced
1 package thick rice noodles, cooked (according to the package instructions)
1 scallion, chopped
1 tomato, chopped
Combine all of the sauce ingredients together in a small bowl, whisk to combine.
Heat sesame oil in a large skillet or wok over medium-high heat. Add peppers, carrots, and shallot, sauté for 1-2 minutes or until fragrant.
Add sauce and simmer until the vegetables are tender and the sauce has thickened about 4-5 minutes.
Add noodles, scallions and tomatoes, toss to combine and continue to simmer for 1-2 minutes or until heated through.
Serve noodles topped with basil leaves and lime wedges.