Ingredients:

• 300 gms – precooked thick Wheat noodles
• 3 tbsp – soya sauce
• 2 tbsp – chilli sauce
• 2 tsp – sesame oil
• 2 tbsp – water
• 2 tbsp – canola or Peanut oil
• 180gms – firm Tofu – cut into cubes
• 1 carrot, julienned
• 2 cups – small Broccoli florets
• 2 Cloves Garlic – minced (crushed)
• 2 tsp – finely grated Ginger
• 1/2 cup – roasted Cashew nuts

Method:

1. Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside.
2. Mix together the soy sauce, chilli sauce, sesame oil and water in a bowl.
3. Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes.
4. Add the tofu and stir-fry for 4 minutes.
5. Add the garlic and ginger and stir-fry for a minute.
6. Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.