Noodle Asian Stir-Fry

1 lb noodles or angel hair spaghetti
1 tb peanut oil
1 lb fresh mushrooms
10 oz spinach, chopped
1 ea lg red pepper, cut in strips
1 ea medium onion, diced
2 ea zucchini, cut in strips
2 ts minced garlic
2 tb soy sauce
1/4 c broth
1/2 c Thai peanut sauce (see recipe below)

Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside. In large skillet or wok heat oil on medium heat until sizzling. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes. Add soy sauce, sugar, broth and noodles. Toss gently and heat through (approximately 1 minute). Immediately before serving pour your peanut sauce over top

Thai peanut sauce:
Take a quantity, say 8 to 20 oz of chicken soup broth, or vegetable broth. Heat, and stir in non-hydrogenated peanut butter until a thicker consistency is attained. Add in as much chopped ginger as you think you can. Add one or the other until the flavors balance. If the stock is too thin, add some cornstarch, but go light on it. Allow to cool. It helps to add soy sauce, and if you can handle it, hot sauce. Herbs like tarragon or chives, or even lemon balm, will give it a graceful quality quite unlike any American food. Serve over oriental style stir-fried vegetables, or rice.