Veggie-Packed Peanut Noodles

Ingredients

• , 3 tbsp (45 mL) ,peanut butter
• , 2 tbsp (30 mL) ,each oyster sauce and soy sauce
• , 1 tbsp (15 mL) ,hot Chinese chili sauce
• , ½ cup (125 mL) ,water
• , 2 tsp (10 mL) ,cornstarch
• , 1 tsp (5 mL) ,sesame oil
• , 1 tbsp (15 mL) ,peanut oil
• , 1 small ,Japanese eggplant, thinly sliced
• , 1 small ,zucchini, thinly sliced
• , 1 cup (250 mL) ,shiitake mushroom caps, torn if large
• , 1 ,red pepper, cut into thin slices
• , 1 cup (250 mL) ,sugar snap peas, trimmed
• , 4 cups (1 L) ,shredded napa cabbage
• , 1 cup (250 mL) ,cherry tomatoes, cut in half
• , 2 tbsp (30 mL) ,finely grated ginger
• , 8 oz (225 g)(about ½ of a 454 g/16 oz pkg) ,fresh thin Asian egg noodles
• , ,Chopped peanuts