Asian Noodles and Vegetables

1 Put a large pot of water on to boil. Drop in the uncooked noodles of your choice and cook until tender. Drain and set aside.

2 Meanwhile, place 1/2 cup of the vegetable broth in a large saute pan or wok. Add the soy sauce (1 tbsp or to taste), the garlic and ginger and heat to boiling. Stir in the carrot and celery and cook for 3 minutes. Add the remaining vegetables and cook, stirring occasionally, for 7 minutes.

3 Mix the remaining vegetable broth together with the cornstarch. Add to the vegetable mixture while stirring, and cook and stir until thickened. Pour the vegetable mixture over the pasta and toss well to mix. Serve at once.