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Chinese ginger noodles

Calories per serving 360.

ingredients

serves 4
225 g (8 oz) thin egg noodles
2 teaspoons vegetable oil
225 g (8 oz) carrots, cut into matchsticks
5 cm (2 inch) piece of root ginger, peeled and grated
2 garlic cloves, chopped
225 g (8 oz) firm tofu, diced
6 spring onions, sliced into long, thin strips
150 g (5 1/2 oz) fresh beansprouts
scant 1/2 (us) cup (100 ml) vegetable stock
1 teaspoon cornflour
2 tablespoons soy sauce
1 tablespoon tomato puree
25 g (1 oz) cashew nuts, chopped roughly

method

1. Place the noodles in a bowl and cover them with boiling water. Leave to stand for 10 minutes, stirring from time to time to separate the noodles.

2. Heat the oil in a large non stick frying pan or wok, and add the carrots, ginger and garlic. Stir fry for 2-3 minutes and then mix in the tofu, spring onions and beansprouts. Stir fry for a further 2 minutes.

3. Drain the noodles and add them to the pan with the stock. Mix well and heat through for 2 minutes.

4. Mix together the cornflour, soy sauce and tomato puree, and add this to the pan. Cook, stirring, until the sauce thickens.

5. Pile into a warmed serving bowl and scatter with chopped cashew nuts. Serve hot.

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