Instructions: Cook the noodles until al dente; 2-3 minutes. Drain and toss with 1/4 cup of the broth.
Combine the oil, vinegar, spices, soy sauce, and peanut butter. Pour over the noodles and toss.
Stir fry the carrots and broccoli in the remaining 2 tbsp broth until crisp-tender. Add the zucchini and cook for a few more minutes. Combine all the vegetables with the noodles. Serve at room temp. Garnish with tomatoes.
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