- 500 grams
Chinese Egg noodle
- 1 piece
fresh Ginger root (about 10 grams)
- 150 grams
- 8 sprigs
- 200 grams
- 250 grams
- 150 milliliters
- 2 tablespoons
Vegetable oil (Eg peanut oil)
- 1 teaspoon
- 40 grams
- 3 tablespoons
Cook the noodles in boiling salted water until al dente. Rinse and drain in a sieve.
While the noodles are cooking, peel ginger and grate finely. Peel and crush the garlic using the back of a heavy knife.
Rinse baby corn, pat dry and halve lengthwise. Rinse cilantro, pat dry and chop the leaves coarsely.
Trim, rinse, drain and halve snow peas diagonally using a knife. Trim scallions, rinse and chop diagonally into rings.
Pat tofu dry and cut into 2 cm (approximately 3/4-inch) cubes. Heat the vegetable broth in a small pot.
Heat oil in a wok. Add sambal oelek, ginger and garlic. Sauté for 1-2 minutes. Then, add tofu, scallions and baby corn and cook for an additional 2-3 minutes.
Add snow peas, noodles and cashews. Cook the mixture for another 2-3 minutes over high heat, stirring constantly.
Add soy sauce and broth to noodle mixture and bring to a quick boil. Remove from heat, stir in chopped cilantro, season with pepper and serve immediately.