Chicken, Broccoli, & Cashew Stir-Fry

This is a good recipe if you don't overcook it. Lots of flavor and textures. Some may want to add regular soy sauce because this is lower in sodium and some don't like that.

3 c sm broccoli florets w/ short stems
2 lg carrots, cut into thin diagonal slices (2 c)
5 oz soba noodles (or whole wheat thin spaghetti)
1 TBSP olive oil
1 TBSP minced fresh ginger
3 lg cloves garlic, minced
2 boneless, skinless chicken breast halves, sliced crosswise
1 TBSP reduced-sodium soy sauce
1 tsp sesame oil
3 med scallions, thinly sliced (I used green onions)
1/2 c reduced-sodium, fat free chicken broth
1/2 c raw, unsalted cashews, lightly toasted

Bring large pot of water to a boil. Add broccoli, carrots and noodles. Cover and cook until vegetables are crisp-tender, 3-5 min. Drain, transfer to medium bowl, and cover loosely w/ waxed paper.
Heat olive oil, ginger, and garlic in wok or large nonstick sillet over med-high heat. Cook, stirring until garlic starts to turn golden, 1-2 min. Add chicken, soy sauce, and sesame oil. Stir fry 4-5 min or until cooked through. Add scallions and stir fy 1 min.
Stir in noodles, veggies, and broth and heat through. Sprinkle each portion w/ 2 TBSP of the cashews.