Tofu and Cashew Chow Mein

Ingredients

• 10 oz Precooked Thick Wheat Noodles
• 3 tbsp Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tsp Sesame Oil
• 2 tbsp Peanut Oil or other suitable frying oil
• 6 oz Firm Tofu, cut into cubes
• 1 Carrot, julienned
• 2 cups Small Broccoli Florets
• 2 cloves Garlic, minced
• 2 tsp Ginger, finely grated
• 0.5 cup Roasted Cashews

Method

Chow mein is built on high-heat wok-cooking — the wok's curved sides and concentrated heat create the conditions for rapid stir-frying that keeps vegetables crisp and the whole dish moving. Speed and organisation matter more than precision here. Prep everything before the oil hits the pan; once you start, there's no pause.

Soak the precooked noodles in a bowl of boiling water until they separate and soften — roughly 2–3 minutes. They're already cooked, so you're just loosening the strands and warming them through. Drain well and toss them lightly with a touch of oil to prevent clumping. Meanwhile, combine the soy sauce, oyster sauce, sesame oil, and 2 tbsp water in a bowl. This master sauce sits ready; don't add it to the pan until the final assembly.

Set the wok or large frying pan over high heat. When the surface ripples and just begins to smoke, add the oil. The tofu will absorb heat unevenly if introduced too early, so start with the carrots and broccoli — harder vegetables that need the heat longest. Stir-fry for 2 minutes, keeping the vegetables moving constantly. You want them still crisp, with the broccoli showing faint char on the florets. Add the tofu cubes and continue for another 2 minutes; the surface will dry slightly and firm up. Tofu releases moisture as it cooks, so don't crowd the pan or it will stew instead of taking on colour. Scatter in the garlic and ginger, stir continuously for 30 seconds until the rawness vanishes and the aromatics perfume the wok.

Add the noodles and the sauce in rapid succession, tossing everything together for 1–2 minutes. The sauce will coat the noodles and warm through; you're looking for the asian-cuisine|Asian classic: distinct strands of noodle rather than a clumped mass, every element distinct but unified by the umami-rich glaze. Scatter the roasted cashews across the top — their crunch and fat cut through the savoury depth and provide textural contrast. Taste and adjust the salt or acid if needed. Serve immediately in bowls.