• 2 - 3 tablespoons peanut oil
• l cup julienne-sliced carrots
• 1/2 cup sliced onion 2 cloves garlic, minced
• 2 cups julienne-sliced cucumber
• 1-cup snow peas cut into bite-sized strips
• 1 1/4 pounds large shrimp, shelled and deveined
• 4 oz. vermicelli or spaghetti noodles, cooked
  and drained
• 1 1/2 cups La Vigne Organic Fuyu Persimmon Salsa

In a large wok or skillet, heat 1 tablespoon of the oil. Saute the carrot, onion and garlic over high heat for 3 minutes, or until the vegetables are crisp-tender. Remove from wok. Add more oil if necessary; stir-fry the cucumber and snow peas for 2 minutes. Remove from the wok.

Add more oil if necessary; stir-fry the shrimp until pink and opaque. Add the noodles and toss for 2 minutes. Stir in the salsa and the cooked vegetables. Toss together well. Cover and cook 2 minutes to heat through. Serve immediately.