Prepare pasta according to package directions; drain.

In a large, non-reactive (non-aluminum) saucepan, mix together vegetable oil, sesame oil, ginger, garlic and teriyaki sauce. Bring mixture to a simmer over medium heat and cook until aromatic and sizzling, about 3 minutes.

In a small bowl, stir together 1/4 cup of the chicken broth and the cornstarch until cornstarch dissolves. Stir the remaining chicken broth into the teriyaki sauce mixture and bring to a boil. Slowly stir in dissolved cornstarch and let simmer for 3 minutes.

Add mushrooms, water chestnuts and peas to sauce and cook until vegetables are heated through. Toss the sauce with cooked pasta and serve.

*Straw mushrooms can be found with the Asian foods in your supermarket.

Each serving provides: 667 Calories; 22.4 g Protein; 120 g Carbohydrates; 10.3 g Fat; 1.2 mg Cholesterol; 868 mg Sodium. Calories from Fat: 14%

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