Serves 4

Ingredients
12 oz Cellophane(Bean Thread) Noodles
2 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
Handful fresh cilantro, chopped
1/2 Jar Bellisari's Blistered Jalapeno & Fig Spread 
2 Tsp Cornstarch
1/2 Pound Shrimp, peeled and deveined 
1 Tbsp Cooking Oil, divided
5 Stalks Green Onion, chopped
2 Garlic Cloves, finely minced
2 Tsp Fresh Ginger, finely minced or grated

Directions
Place the noodles in a large bowl, add hot water to cover generously and let stand until softened, about 20 minutes. Drain the noodles and set aside.
In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok or large sauté pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.
Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.  Add in Bellisari's Blistered Jalapeno & Fig Spread.
Pour in the sauce mixture and add the shrimp and noodles back into the pan. Stir fry for another minute until shrimp is cooked through.