Stir-Fried Egg Noodles with Vegetables

INGREDIENTS

Salt

8 oz

wide egg noodles

1 tbsp

vegetable oil

2 cloves

garlic, minced

1 tbsp

minced fresh ginger

1/2 cup

chopped scallions (about 4)

small red bell pepper, seeded and thinly sliced

small carrots, sliced 1/4-inch thick (about 1 cup)

1 1/2 cups

snow peas, trimmed, halved

3/4 cup

low-sodium chicken broth

4 tbsp

reduced-sodium soy sauce

1/4 tsp

crushed red pepper

1 tbsp

sesame oil, optional