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Tofu and Cashew Chow Mein

Tofu and Cashew Chow Mein

Crunchy cashews and vegetables complement the soft texture of the noodles and tofu in this chow mein dish for two.


  • 10 oz (300g) precooked thick wheat noodles*
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons water
  • 2 tablespoons canola or peanut oil
  • 6 oz (180g) firm tofu - cut into cubes
  • 1 carrot, julienned
  • 2 cups small broccoli florets
  • 2 cloves garlic - minced (crushed)
  • 2 teaspoons finely grated ginger
  • 1/2 cup roasted cashew nuts


Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. Mix together the soy sauce, oyster sauce, sesame oil and water in a bowl.

Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes. Add the tofu and stir-fry for 4 minutes. Add the garlic and ginger and stir-fry for a minute.

Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.

Variation: Flaked almonds can replace the cashews.
*Precooked thick wheat noodles are typically found in the refrigerated section of the supermarket.

Yield: 2 Servings

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