Last minute stir-fry

We're moving this week, so I haven't been shopping and my fridge is quite bare. What I do have though is enough to whip up a delicious stir-fry. Whenever I prepare one, I always check to see what I have on hand as far as protein, so sometimes it's chicken, sometimes beef or tofu, today though, it's veggies only. So here's what you'll need:

1/2 package Asian noodles or spaghetti
1/2 head of finely sliced cabbage
1 large onion diced
1 small bag kosher frozen veggies (in this case I have broccoli, cauliflower, carrot and string beans)
1/2 cup frozen or fresh corn
1 pint sliced mushrooms
1 small knob grated ginger (about the size of a small grape)
3 peppers (red-yellow-green) sliced
1/3 cup (or less if not necessary) reduced sodium soy sauce
1 tbsp honey
1/2 tsp garlic powder
2 tbsp Worcester sauce (optional)
1/3 cup chopped green onions
1 tsp toasted sesame seeds
1 tbsp canola oil
1/2 tsp sesame oil
salt and pepper to taste

In a large wok or pan, heat both oils on high then add the onions, saute for a 3 to 4 minutes then add the cabbage, saute till tender then add the peppers, saute for another 3 to 4 minutes, then add the mushrooms, saute till they reduce and change color then add the frozen veggies and the ginger. Add the spices and sauces, toss everything till everything is nicely coated and let it cook for another 5 minutes, then finish off with the sesame seeds and green onions.