Speedy Peanut Pan Fry

From the Simply Quick and Easy cookbook by Richard Ash

2 cups sliced zucchini
1 1/2 cups sliced baby corn
3 and 3/14 cup sliced mushrooms
3 cups cooked thread egg noodles (I just use the chinese noodles at my local GS)
2 Tbs corn oil
1 Tbs sesame oil
8 boneless chicken thighs or 4 breasts, sliced thinly
1 1/2 cups beansprouts
4 Tbs smooth peanut butter
2 Tbs soy sauce
2 Tbs lime or lemon juice
1/2 cup roasted peanuts
pepper

Heat corn and and sesame oil in a skillet or wok and saute chicken over fairly high heat for 1 minute. Add zucchini, mushrooms, baby corn and stir fry for 5 minutes. Add beansprouts, peanut butter, soy sauce, lime or lemon juice and pepper and cook for another 2 minutes. Serve with the noodles, scatter with the peanuts, and enjoy. (Can garnish with cilantro if desired.)