Yield: 4 servings
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
* 10 ounces fresh yaki-soba or ramen noodles
* 1 pound medium shrimp, cooked
Directions
Add all ingredients (except noodles and shrimp) to a large pot over medium-high heat. Bring to boil and reduce to simmer for 6 minutes. Add noodles and simmer for another 2 minutes. Add shrimp and simmer until shrimp are heated through, about 2 minutes.
Divide noodles into serving bowls using tongs, add shrimp and ladle in stock.
