Tofu, cashew and noodle stir-fry
A recipe from the Good Food collection.
Ingredients
300 g (10½ oz) fresh hokkien (egg) noodles or fresh rice noodles
1 teaspoon sesame oil
2 tablespoons soy sauce
60 ml (2 fl oz/¼ cup) oyster sauce
2 tablespoons vegetable oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
200 g (7 oz/1 bunch) broccolini, stems and heads halved lengthways, then cut into 5 cm (2 inch) lengths
1 tablespoon finely grated fresh ginger
300 g (10½ oz/1 bunch) bok choy (pak choy), trimmed and cut into 5 cm (2 inch) lengths
150 g (5½ oz) firm tofu, cut into 2 cm (¾ inch) chunks
100 g (3½ oz) snow peas (mangetout), cut in half onthe diagonal
50 g (1¾ oz/⅓ cup) roasted cashew nuts
Method
Step 1
Put the noodles in a large heatproof bowl and pour in enough boiling water to cover. Leave to stand for 2–3 minutes, or until softened, then drain well.
Step 2
In a small bowl, mix together the sesame oil, soy sauce, oyster sauce and 60 ml (2 fl oz/¼ cup) water. Set aside.
Step 3
Heat the vegetable oil in a wok over high heat. Stir-fry the onion and garlic for 1 minute, then add the broccolini, ginger and bok choy and stir-fry for another minute.
Step 4
Add the drained noodles, tofu and snow peas and stir-fry for 1–2 minutes, then add the soy sauce mixture and stir-fry for another 2–3 minutes, or until the liquid boils and the vegetables are tender but still slightly crisp. Divide among warm bowls, scatter the cashews over and serve.
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