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Tofu & Cashew Chow Mein
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- #20430
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
10 ounces precooked thick wheat noodles (refrigerated section of the supermarket)
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1/2 tablespoon brown sugar
2 tablespoons water
2 tablespoons canola or peanut oil
6 ounces firm tofu, cut into cubes
1 carrot, julienned
2 cups small broccoli florets
2 cups shredded cabbage
2 cloves garlic, minced (crushed)
2 teaspoons finely grated ginger
1/2 cup roasted cashew nuts
directions
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, sugar 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 tofu and stir-fry for 2 minutes.
Add the cabbage and stir-fry a further 2 minutes. Add the garlic and ginger and stir-fry for a minute. Stir through the noodles then add the sauce mixture and cashews and mix until thoroughly combined and heated through.
Variation: Flaked almonds can replace the cashews.
added by
medasian1
nutrition data
1006 calories, 40 grams fat, 138 grams carbohydrates, 38 grams protein per serving.
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reviews & comments
October 6, 2009
I'm trying to eat more meatless dishes so I tried this recipe. It was very good. I couldn't find the noodles called for so I used low mein ones and cooked them ahead of making the recipe. Does anyone know a brand of the refrigerated wheat noodles to try?