Chinese wide noodles with veggies
- Break the noodles in small pieces.
- Cook in boiling water for 6 minutes. Drain.
- Meanwhile, heat the oil in a wok.
- Cook the cashews until lightly browned then remove.
- Stir-fry the vegetables until crisp-tender, starting with the broccoli and corn then the garlic, capsicum and courgette.
- Add the cashews and noodles. Combine the stock, cornflour, sesame oil and soy sauce.
- Stir into the vegetable mixture until slightly thickened.