1Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
2Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
3Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.