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.