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Crunchy
cashews and vegetables complement the soft texture of the
noodles and tofu in this quick and satisfying dish.
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| 10
oz (300g) precooked thick wheat noodles (typically found
in the refrigerated section of the supermarket) |
| 3
tablespoons soy
sauce |
| 2
tablespoons oyster sauce |
| 2
teaspoons sesame
oil |
| 2
tablespoons water |
| 2
tablespoons canola or peanut oil |
| 6
oz (180g) firm tofu—cut
into cubes |
| 1
carrot—julienned |
| 2
cups small broccoli florets |
| 2
cloves garlic—minced (crushed) |
| 2
teaspoons finely grated ginger |
| ½
cup roasted cashew nuts |
LOOSEN
the precooked noodles by soaking in a bowl of hot water for
2-3 minutes, then drain and set aside. MIX together the soy
sauce, oyster sauce, sesame oil and water in a bowl. HEAT a
wok or large frying pan over a high heat, add the oil and stir-fry
the carrot and broccoli for 2 minutes. ADD the tofu and stir-fry
for 4 minutes. ADD the garlic and ginger and stir-fry for a
minute. STIR through the noodles then add the sauce mixture
and cashews and mix until thoroughly combined and heated through.
Variation:
Flaked almonds can replace the cashews.
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