Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through. 

 

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.