- 10 oz (300g) precooked thick wheat noodles

		- 3 tablespoons soy sauce

		- 2 tablespoons oyster sauce

		- 2 teaspoons sesame oil

		- 2 tablespoons water

		- 2 tablespoons canola or peanut oil

		- 6 oz (180g) firm tofu - cut into cubes

		- 1 carrot, julienned

		- 2 cups small broccoli florets

		- 2 cloves garlic - minced (crushed)

		- 2 teaspoons finely grated ginger

		- 1/2 cup roasted cashew nuts

		- 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 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 4 minutes.

		- Add the garlic and ginger
			and stir-fry for a minute.

		- Stir through the noodles and then
			add the sauce mixture and cashews
			and mix until thoroughly combined
			and heated through.