Eggless Noodles with Red Chillies and Tamarind

Method

In a pot or pan of boiling water, add the noodles for 2 to 3 minutes.

Drain out the cooked noodles from the water.

Add oil so that the noodles don't get stick to each other.

Cut tofu into cubes, marinate with soya sauce.

Dust the tofu with a tablespoon of corn starch, fry quickly in a little oil until golden brown.

Drain the excess oil and set aside.

Add some cashew nuts to the wok and also fry until light brown.

In the same wok add cabbage, carrots, spring onions, ginger, garlic, Malabar cucumber, bok
choy, soy sauce, brown sugar tamarind pulp and finally add in the noodles and give it a good
mix and then finally toss.

Add roughly chopped coriander leaves.

Put it in a bowl garnish with the fried tofu, cashew nuts and the bean sprouts.