Soba Noodles


8 oz. PAOW! Pieces
1/2 c. vegetable stock
2 oz. low sodium soy sauce
2 oz. oyster sauce
2 oz. mirin
2 oz. sriracha
12 oz. cooked soba noodles
1 oz. Sesame oil
2 cloves garlic, minced
1 nub ginger, peeled and grated
1/2 c. carrots, Julienned
1 c. Enoki mushrooms
1/2 c. zucchini, Julienned
1/2 c. red onion
2 oz. sesame seeds, toasted
1/4 c. green onion, sliced


  1. Combine vegetable stock, soy sauce, oyster sauce, mirin, and Sriracha in a small bowl and set aside.
  2. Heat sesame oil in nonstick skillet or wok over medium high heat. Add garlic, ginger, and PAOW! and sauté until warm stirring constantly.
  3. Add broth mixture, carrots, zucchini, red onion, and mushrooms to the pan with the PAOW! and stir fry until the carrot is tender.
  4. Add soba noodles and heat until hot. Garnish with sesame seeds and sliced green onion.