Prepare your vegetables by slicing them into thin strips.

Peel and de-vein shrimps and season with 1tsp of seasoning salt.

Preheat a wok or a deep skillet on medium-high heat, add 1-2tbsp of oil and sear shrimps on both sides just until they turn pink. Take the shrimps out of the pan and set aside.

Into the same pan, add a little bit more oil if needed and add your vegetables. Sprinkle a pinch of salt and saute just until the vegetables are wilted.

Separate the noddles and add to the noodles following with 1/2cup of water, 3/4cup of Yoshida's gourmet sauce and 2 Tbsp of soy sauce. Stir everything together carefully, reduce heat to medium-low and cover with a lid for 2-3 minutes stirring occasionally to help re hydrate the noodles.

Once the noodles are re-hydrated, add back the shrimps, stir everything once more. Continue to fry another few minutes to re heat the shrimps and allow most of the liquid to be absorbed. Turn off the heat and enjoy.