3/4 cup chicken broth (or vegetable broth to make this vegetarian friendly)
1/4 cup soy sauce
1 TB cornstarch
2 TB peanut or vegetable oil
1 cup chopped cabbage
1 cup chopped carrots
1/2 cup thinly sliced red onions
1 cup broccoli florets
1 cup snow peas
1/2 cup bean sprouts
3 cloves of minced garlic
Cook pasta according to package for al dente. Drain and set aside.
Next, in a small bowl, whisk together the chicken broth, soy sauce, and cornstarch. Set aside.
Heat the oil in a wok or large frying pan over medium-high heat. Stir in onion,garlic, carrots, cabbage and broccoli. Cook for about 3-4 minutes. Add the broth mixture, bean sprouts, and snow peas. Stirring often, continue to cook for about 5-7 minutes, or until vegetables are tender but still a little crisp.
Combine the vegetable mixture with the cooked pasta, toss and serve.