Ingredients
| 2 Tbsp | Peanut oil |
| 200 g | Broccoli, florets |
| 70 g | Cashew nuts |
| 1 cup | Frozen corn, kernels |
| 1 | Garlic clove, crushed |
| 1 | Red capsicum, sliced into 1cm pieces |
| 1 | Courgette, large, sliced into 1cm pieces |
| ½ cup | Vegetable stock |
| 1 tsp | Cornflour |
| 1 tsp | Sesame oil |
| 2 Tbsp | Soy sauce |
| 1 | Noodles, (chinese wide style) (Main) |
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Directions
- Break the noodles in small pieces.
- Cook in boiling water for 6 minutes. Drain.
- Meanwhile, heat the oil in a wok.
- Cook the cashews until lightly browned then remove.
- Stir-fry the vegetables until crisp-tender, starting with the broccoli and corn then the garlic, capsicum and courgette.
- Add the cashews and noodles. Combine the stock, cornflour, sesame oil and soy sauce.
- Stir into the vegetable mixture until slightly thickened.
