Preparation
For the sauce combine chicken broth, peanut butter, soy sauce, honey, and ground red pepper. Mix well and set aside. (mixture will not be smooth)
For chicken and vegetables, cut broccoli, celery, and green onions. Finely chop peeled ginger. Set vegetables aside. Cut chicken into 1 inch pieces.
Heat 2 tsp of the oil in wok over high heat. Add chicken, 1 tsp of ginger, and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from wok and keep warm.
Reduce heat to med-high. Heat remaining 2 tsp of oil. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp tender. Return chicken to wok, stir in sauce; bring to a boil. Remove skillet from heat.
Meanwhile, bring 4 cups water to a boil. Break noodles and add to boiling water (discard seasoning pack) cook 3 minutes stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with nuts.