Stir Crazy's Blazing Noodles

Blazing Noodles by Stir Crazy
Yield 4 servings

Blazing Sauce

Ingredients

Chicken Broth - 1½ cups
Mushroom Soy sauce - 1 tsp
Sugar - 1 Tbsp.
Garlic, chopped - 1 Tbsp.
Oyster sauce - 1 Tbsp.
Fish sauce - 2 Tbsp.
Gullians Chili Paste - 1 Tbsp.
Sriracha hot sauce - ½ Tbsp.

In a medium sized mixing bowl combine all ingredients.
Using a whisk, combine all ingredients thoroughly.
Transfer into a storage container, cover well, and refrigerate.

Noodles Ingredients:

Canola oil - 2 Tbsp.
Flank Steak, sliced ¼" x 1" - 12 oz.
Carrot julienne cut - 4 oz.
Scallion (white part only) 1½ " long - 4 oz.
Snap peas - 4 oz.
Fresno Pepper ¼" sliced rings - 2 oz.
Blazing sauce - 2 cups
Toi San - Wheat noodles/Fettuccini - 16 oz.
Cornstarch - 1 Tbsp.
Water - 1 Tbsp.
Basil julienne 1/8" cut - ½ cup

Note: Depending on the size of your home wok you may have to split this recipe in half.

In a cold wok, add the canola and heat the oil to a light smoke.
Add the sliced flank steak and sear on all sides. Cook the flank steak about 75%.
Add all of vegetables to the wok. Cook everything for 1 minute, stirring constantly.
Add the Blazing sauce and bring to a hard boil for approximately 1 minute, making sure that the chicken is fully cooked at this point.
Stir / toss - in the noodles and bring the sauce to a second boil for 1 minute.
Mix the Cornstarch and water together.
Add cornstarch water to thicken the sauce. Bring to boil
Once the sauce has thickened: Remove from heat and toss in the julienne basil making sure to evenly distribute the basil.