1 pkg. Ramen noodles
2 tbsp. cornstarch
2 tbsp. water
1 tbsp. vegetable oil
2 garlic cloves
1 lg. onion, cut in 1/4
2 lg. carrots
3 c. broccoli flowerets
1 c. diagonally sliced celery

Cook noodles according to package directions. Drain, reserving broth.

In a small bowl combine cornstarch and water. Set aside.

Heat vegetable oil in a wok or large skillet. Stir fry garlic and onion in hot oil 30 seconds. Add carrots; stir fry about 1 minute. Add broccoli and celery; stir to combine.

Pour reserved broth from noodles over vegetables. Cover; simmer 1 minute. Push vegetables to one side of wok or skillet. Pour cornstarch mixture into broth while stirring. Add noodles; mix. Toss and cook until noodles are hot, about 2 minutes. Serve.