Curry Noodles with Stir-Fried Vegetables

Sauce:

• 1/4 cup chicken broth Chinese if possible
• 3 tablespoons soy sauce
• 1/2 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Stir-Fry:

• 1 1/2 tablespoons peanut, corn, or safflower oil
• 1 1/2 tablespoons minced garlic 
• 1 tablespoon minced fresh ginger
• 1 1/2 tablespoons curry powder
• 2 1/2 cups very thinly sliced red onions
• 2 cups thinly sliced bell peppers
• 4 cups thinly sliced napa cabbage
• 1/2 pound rice noodles vermicelli, maifun, bihon