Measurements

• 200g Rice Noodles
• 2 tbsp Soy Sauce
• 1 tbsp Curry Powder
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 Onion
• 1 Bell Pepper
• 1 Carrot
• 1 cup Cabbage
• 1 cup Broccoli florets
• 200g Tofu
• 1/4 cup Cashews
• 2 Green Onions
• 1 tbsp Sesame Oil
• Salt to taste
• Pepper to taste

Preparation Method

• Cook the rice noodles according to package instructions.
• Drain and set aside.
• In a large pan or wok, heat the sesame oil over medium heat.
• Add the minced garlic and ginger, and sauté until fragrant.
• Add the sliced onion, bell pepper, carrot, cabbage, and broccoli.
• Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
• Add the cubed tofu and cashews to the pan.
• Stir-fry for another 3-4 minutes.
• Add the cooked rice noodles to the pan, followed by the soy sauce and curry powder.
• Toss everything together until well combined.
• Season with salt and pepper to taste.
• Garnish with chopped green onions before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.