Put on a pot of water to boil.
Mix in a small bowl, not fussing too much over weights and measures:
1 T soy sauce
shy T oyster sauce
1/2 T mirin
1 t brown sugar or maple syrup
1/2 t rice wine vinegar
squort of sriracha
A minute or so before the water boils, set a skillet over med-high heat; heat with a small glug of oil + a smaller glug sesame oil.
When the water boils, put in 1 frozen brick of udon for just 1 min.
Transfer soba and sauce to the hot oil in the skillet and stir-fry it all up to a tight, clingy sauce.
Serve with a generous dose of furikake.
