Mung Bean Noodles with Stir Fry Vegetables

Ingredients:

Mung bean noodles-1pk
Grated Ginger-1Tbsp
Finely chopped Garlic-1Tbsp
Julian cut carrots-1cup
Thinly sliced onions-1cup
Diced Red, Green & Yellow bell peppers-1/2 cup ea.
Broccoli florets-1cup
Baby corn pieces-1/2cup
Chopped green chillies-1Tbsp
Diced mushrooms-1cup
Chopped green onions-1/2 cup
Crushed red pepper-1/2tsp or Chilli sauce to taste
Tofu cubes-1cup
Sesame seeds-2Tbsp
Cashew nuts-1/2cup
Sesame oil (Chinese kind, concentrated) - 2Tbsp
Chopped Cilantro(Coriander leaves)-1/4cup
Oil- 3Tbsp
Salt-1 1/2tsp or as per taste

Method:

Boil water in a large pot add little salt and add the mung bean noodles, and cook until they turn soft, according to the package, drain and set aside. In a small pan roast sesame seeds and set aside. Heat 1Tbsp of oil in a large pan fry cashews and take them out, without oil and set aside. Add tofu cubes in the same oil stir fry until they turn golden brown and take them out and set aside. Add remaining oil in a pan, add grated ginger and diced garlic fry little and add diced onions, mushrooms and green onions stir fry for a minute, and add all the bell peppers, baby corn, broccoli and carrots stir fry them on high heat for 5 minutes while tossing. All vegetables should be crisp, so avoid over cooking. Add the cooked noodles, salt, sesame oil and crushed red pepper or chilli sauce toss everything together. Turn off the heat sprinkle toasted sesame seeds, cashews, fried tofu cubes and coriander leaves, mix everything together and serve hot.