4 oz. Oriental egg noodles or spaghetti noodles
1 tbsp. peanut or vegetable oil
3 green onions, finely chopped with tops sliced and reserved
3 cloves garlic, minced
2 tsp. minced fresh ginger
1/2 stalk celery, thinly sliced
1 medium zucchini, cut in thin sticks
2 medium size carrots, peeled and cut into match sticks
1/2 sweet red pepper, thinly sliced
1/4 lb. mushrooms, thinly sliced
1 c. low-sodium chicken broth or water, divided
2 c. sm. broccoli flowerettes
1/4 lb. snow peas
1 tbsp. cornstarch
1/4 tsp. crushed hot red pepper
1 tbsp. soy sauce or tamari
1 tbsp. tahini (optional)
1 tbsp. peanut butter
1 tsp. Oriental sesame or peanut oil
1/2 tsp. sugar

Cook noodles; rinse with cold water. Drain and set aside. Meanwhile, in a heavy 12 inch skillet, heat peanut oil over moderately high heat 1 minute. Add onions, garlic, and ginger; cook, stirring 30 seconds. Add celery, zucchini, carrots, sweet red pepper, and mushrooms; stir-fry 2 minutes longer. Stir in 1/2 cup of broth; cover and simmer 3 minutes. Add broccoli and snow peas; cover and simmer 2 minutes. In a small bowl, combine remaining broth with cornstarch, hot pepper, soy sauce, tahini, peanut butter, sesame oil, and sugar. Add to skillet; cook, stirring constantly, over moderate heat until thick, about 4 minutes. Add noodles; cover and simmer 2 minutes. Transfer to a platter; toss gently. Sprinkle with green-onion tops. Serves 4.