Crunchy cashews and vegetables complement the soft texture of the noodles and tofu in this chow mein dish for two.
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Ingredients:

10 oz (300g) precooked thick wheat noodles*
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
1/2 cup roasted cashew nuts

Preparation:
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 and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.