Friday, September 22, 2006

with carrot, cashew and tofu

2 carrots, sliced into batons
2 courgettes, sliced into batons
1 block tofu, diced
Handful cashew nuts
Groundnut oil (1tbsp)

Stir-fry the above in order of cooking time: start with the tofu and fry until starting to brown. Add the cashews and vegetables, and continue cooking until lightly crunchy.

Meanwhile, boil two portions of thick egg noodles. Set aside.

For the Sauce:
1.5tbsp soy sauce
1tsp tomato puree
1tsp sesame oil
2tbsp vegetable stock
0.5tbsp white wine vinegar
1tsp sugar
2 cloves garlic, crushed

Mix together and pour over the vegetables in the pan. Add the noodles and heat through. Serve!