2. Slice onion and wombok cabbage. Ribbon carrots using a vegetable peeler. Trim and halve beans. Slice tofu. Keep separate.
3. Combine 1/2 tbsp cornflour, 1/3 cup soy sauce, 2 tbsp sesame oil, 1 1/2 tbsp vinegar and 1/2 cup water in a bowl and whisk.
4. Add 1 tbsp oil to wok. Add onion and cook for 3 minutes. Add remaining vegetables and tofu to cook for 2 minutes. Pour in sauce and cook for 1 minute, remove from heat and toss in the noodles. Season with soy sauce to taste.
5. Roughly chop cashews and slice chilli. Divide noodles between plates, top with cashews and chilli to serve.
Loosen the noodles before cooking by rinsing them in cold water if needed.
brown onion 1/2
Baby wombok cabbage 1/2
green beans 1/2 punnet (125g)
Tofu puffs 2 packets (2x 220g)
Cashews 1 packet (60g)
Red chilli 1
From your pantry:
oil (for cooking), white wine vinegar, soy sauce (or tamari), cornflour, sesame oil