Noodles with Tofu, Vegetables and Cashews
300g (10 -12 oz) pre-cooked, vacuum packed Udon noodles
3 tablespoon Kikkoman soy sauce or tamari
2 tablespoon vegan oyster sauce
2 teaspoons sesame oil
1 tablespoon brown sugar
2 tablespoon water
2 tablespoon good olive oil
200g (7 oz) firm tofu
1 carrot, peeled into strips
2 cups small broccoli florets
2 cups outer green cabbage leaves or Chinese greens, cut into coarse strips
2 large cloves garlic, chopped
1 piece root ginger, finely chopped
1/2 cup lightly toasted raw cashews
Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes. Drain and set aside.
Mix together soy sauce, oyster sauce, sesame oil, vegan sugar and water. Heat a large frying pan, add the oil and stir-fry garlic, ginger, carrot and broccoli for 2 minutes. Add tofu and stir-fry 2 minutes. Add cabbage or greens and stir-fry a further 2 minutes.
Add noodles and carefully stir through.
Add sauce mixture and mix until combined and heated through. Stir in cashews and serve.