NOODLES WITH STIR-FRIED VEGETABLES

3-4 handfuls of eggless noodles
1/2 onion, chopped
1 clove garlic, peeled and sliced in half
3/4 cup sliced mushrooms (about 4 large mushrooms, fresh, or 1 4-oz can,
reserving liquid
1/4 cup chopped green pepper
1 cup broccoli florets
1 cup fresh snow pea pods, tips and strings removed, or 1 c. frozen peas
1 tablespoon cornstarch
1 11-oz can mandarin orange segments, drained, reserving liquid
1/2 tsp. ground ginger
2 tablespoons low-salt soy sauce or tamari

Cook pasta according to package directions. Drain.
Meanwhile, in a large skilled, saute onions in a bit of water until
soft. Add garlic halves, green pepper and mushrooms and saute until
mushrooms begin to soften. Add broccoli and cook until nearly done.
While veggies cook, combine reserved liquids and enough water to
equal one-half to 3/4 cup. Blend in cornstarch, ginger and soy sauce. Add
to eggies in skillet. Cook, stirring, until thickened.
Toss hot pasta with vegetable mixture. Gently stir in orange segments.