Oriental Noodles and Sugar Snap Peas

12 ounces medium soy noodles, uncooked
2 teaspoons sesame or olive oil
4 cloves garlic, minced
2 teaspoons finely shredded fresh ginger root
1 red bell pepper, cut into thin strips
1 1/2 (one and one-half) cups fresh sugar snap peas
1/2 (one-half) cup canned low-sodium vegetable broth
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1/2 (one-half) cup green onions, thinly sliced
1/4 (one-quarter) cup chopped peanuts or cashews

Prepare noodles according to package directions. Heat oil in a large deep skillet or wok over medium-high heat until hot. Add garlic and ginger and stir-fry two minutes. Add bell pepper and snow peas to skillet and stir fry two minutes. Combine broth and cornstarch and mix well. Add broth mixture and soy sauce to skillet. Bring to a boil, stirring constantly until thick. Drain noodles and transfer to six serving plates. Spoon pea mixture over noodles and sprinkle with green onions. Garnish with peanuts. Serves six.