Tofu Chow Mein
|Precooked thick wheat noodles||300 Gram|
|Soy sauce||3 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Sesame oil||2 Teaspoon|
|Canola oil/Peanut oil||2 Tablespoon|
|Firm soya/Tofu||180 Gram, cut into cubes|
|Carrot||1 , cut into long thin strips|
|Small broccoli florets||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated ginger||2 Teaspoon|
|Roasted cashew nuts||1⁄2 Cup (8 tbs)|
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 soya/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.