Creamy Peanut Butter Noodles

This recipe is from a cookbook I've had around my kitchen for years called New Vegetarian Cuisine by Linda Rosensweig.  For such a simple and quick meal, it's got alot of flavor.  I made this for dinner recently and the leftovers kept well for two days, though the flavors became much more muted over time.  Rosensweig calls for snow peas and mushrooms, which I didn't have the night I made this, so I substituted fresh yellow bell pepper, zucchini, and broccoli and those vegetables were very good with the recipe.  I used standard packaged egg noodles from Safeway, but to improve the food value, you might look for whole wheat egg noodles or possibly even use brown rice instead of noodles.  Enjoy!

1/2 c vegetable stock
3 T smooth peanut butter
2 T rice wine vinegar
2 T soy sauce
1/4 t red-pepper flakes
12 oz egg noodles
3 t sesame oil
1 c chopped scallions
1 T grated fresh ginger
2 c thinly sliced carrots
1 c snow peas
1 c sliced mushrooms
1 T toasted sesame seeds 

• Combine stock, peanut butter, vinegar, soy, and peppr flakes.  Mix well & set aside.
• Prepare the noodles.  Set aside & keep warm.
• Toast the sesame seeds & set aside.
• In a frying pan, heat up 2 t oil.  Add scallions & ginger (things start smelling reallly good right about now) and cook for about 2 minutes.  Add veggies.  Cook 'til just tender.
• Toss everything together with the additional remaining 1 t sesame oil & sesame seeds.