Egg Noodles with Vegetables
Toast the cashews in a work or large frying pan. Remove from the pan. Finely dice the ginger and garlic. Remove the seeds from the chile pepper and chop it.
Cut the cauliflower into florets and cut those florets into quarters. Share cauliflower into small florets, florets eventually into quarters. Chop the mushrooms and snow peas depending on size. Soak the noodles in plenty of cold water for about 2 minutes, then cook for 3 mintues in boiling, lightly salted water and drain. (Read the package instructions, since the preparation depending on the product may be very different).
Heat oil in a wok and fry the ginger and garlic. Remove from the pan and fry the cauliflower for 4 minutes. Pour in the broth and add the rest of the vegetables. Season with salt, pepper, sugar, soy sauce and seasoning powder. Cook for 4 minutes.
Add the noodles, garlic, ginger, chile and cashews and heat through. Season to taste.