Ingredients

• 8 cups low-sodium chicken stock
• 2 cups frozen peas
• 2 cups frozen carrot slices
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons Szechuan stir-fry sauce (recommended: San-J)
• 10 ounces fresh yaki-soba or ramen noodles
• 1 pound cooked medium shrimp

Instructions

1. To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
2. Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.