Broccoli-Noodle Stir-Fry

3 ounces dried fine noodles

Sauce:
5 ounces veg stock
2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 teaspoon teriyaki sauce or hoisan sauce
1 teaspoon rice vinegar or white vinegar
1/8 to 1/4 teaspoon crushed dried chilies
1 tablespoon cooking oil
2 teaspoons toasted sesame oil
10 ounces broccoli florets

In
a large saucepan bring 2 quarts water to boiling. Add noodles and boil,
uncovered, 5 to 7 minutes or until just tender, stirring occasionally.
(Or, cook according to package directions.) Drain.
Meanwhile, for
sauce, in a small bowl combine stock, cornstarch, soy sauce, yeriyaki
sauce, vinegar, and crushed dried chilies. Set aside.
In a wok or
large frying pan heat cooking oil and sesame oil over medium-high heat.
Add broccoli; stir-fry for 3 to 4 minutes, or until crisp-tender. Stir
sauce; add sauce and cooked noodles to wok or frying pan. Cook and stir
until thickened and bubbly. Cook and stir for 1 minute more. Serve.
Serves 6.