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TOFU AND CASHEW CHOW MEIN
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 How to?

  •  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


1Loosen 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.

2. 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.

3. Stir through the noodles and 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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