2 tablespoons peanut oil
70g cashew nuts
200g broccoli florets
1 cup frozen whole kernel corn
1 each: large garlic, clove (crushed), red capsicum, large courgette, sliced into 1cm pieces
1/2 cup vegetable stock
1 teaspoon each: cornflour, sesame oil
2 tablespoons soy sauce
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. -Serves 4.