I made this up from what I had available in the kitchen. You could easily alter the veg or add diced meat and make something just as delicious.
Vegetable Noodles with Cashews
4 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons chili garlic paste
2 tablespoon rice vinegar
1 teaspoon sugar
2 cloves garlic, pressed
1 teaspoon ginger, chopped
¼ teaspoon Chinese five spice powder
Thick noodles (Shanghai or similar) – enough for four servings
Broccoli florets (I used 3 medium heads)
1 medium carrot, chopped
½ cup cashews
2 tablespoon sesame oil
2-3 tablespoons peanut or vegetable oil
Heat water for noodles and mix all sauce ingredients together in a small bowl.
Boil noodles according to package directions. Rinse well and drain. Set aside.
Heat peanut or vegetable oil in wok or large heavy saucepan over high heat until just smoking. Add carrots, broccoli, and cashews, stir fry for 30 seconds.
Add noodles and sauce; stir fry for 1-2 minutes until veggies are crisp-tender.
Transfer to bowl; mix in sesame oil. Serve immediately.