8	Oz.	Spaghetti or linguine noodles
2	Tsps.	Hot chili oil OR
		vegetable oil for the less daring
2	Tsps.	Ginger root, grated
2	Cloves	Garlic, minced
3 1/2	Oz.	Mushrooms
1	Medium	Green bell pepper, cut in short thin strips
1	Medium	Red bell pepper, cut in short thin strips
2	Cups	Cabbage, chopped
1/2	Cup	Canned vegetable broth
4	Oz.	Snow pea pods
2	Tbsps.	Soy sauce
2	Tbsps.	Rice vinegar
1	Tbsp.	Seseme oil
1/4	Cup	Cashews (optional)
1/4	Cup	Green onions, sliced

Cook noodles according to package directions. Meanwhile, heat oil in a large deep skillet or wok over medium heat. Add ginger and garlic; cook 30 seconds. Add mushrooms, bell peppers and cabbage; cook 3 minutes, stirring occasionally. Add broth and snow peas; simmer until vegetables are crisp-tender, stirring occasionally, 3 to 5 minutes. Add soy sauce and vinegar. Drain noodles; add to skillet with vegetables. Add sesame oil; cook 1 minute, tossing well. Sprinkle with green onions and cashews.