Chicken Noodle Stir-Fry

3 packages chicken flavored ramen noodles, discard season packet
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 Tbsp. vegetable oil
1 c. broccoli
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 medium carrots, thinly sliced
1 c. bean sprouts (I used home grown alfalfa sprouts)
1/2 c. teriyaki sauce
1 c. chicken broth
1/4 tsp. corn starch

In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Meanwhile, cook the romen noodles according to package.
Drain noodles; add to the pan. Mix the chicken broth and the corn starch; add to pan with the teriyaki sauce.
Mix well. Serve immediately.