Chinese wide noodles with veggies

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)

Directions

1. Break the noodles in small pieces.
2. Cook in boiling water for 6 minutes. Drain.
3. Meanwhile, heat the oil in a wok.
4. Cook the cashews until lightly browned then remove.
5. Stir-fry the vegetables until crisp-tender, starting with the broccoli and corn then the garlic, capsicum and courgette.
6. Add the cashews and noodles. Combine the stock, cornflour, sesame oil and soy sauce.
7. Stir into the vegetable mixture until slightly thickened.