Sesame-Soy Pasta and Vegetables

8 oz. Medium or Wide Egg Noodles, uncooked
2 cans (13 1/4-oz. each) low-sodium chicken broth
2 cups small broccoli florets
1 cup sliced fresh mushrooms
2 medium carrots, thinly sliced diagonally
2 tbsp. low-sodium soy sauce
1 tbsp. cornstarch
1 tbsp. sesame oil
2 tsp. sugar
1/4 tsp. hot red pepper flakes

In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes.

Add vegetables, cover and simmer 2 minutes.

In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.

Servings: 4
Source: National Pasta Association