Ingredients
2 x 100g packets sweet potato glass noodles
350g broccoli, cut into small florets
2 tablespoon kecap manis
2 tablespoons soy sauce
1 teaspoon sesame oil
4 cloves garlic, crushed
300g packet shredded carrot
200g snow peas, trimmed, thinly shredded
6 green spring onions, thinly sliced
Chopped roasted cashews, to serve
Method
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Cook noodles according to packet directions.
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Meanwhile, place broccoli with 1 tablespoon water into a microwave-safe bowl with a lid. Microwave, covered, on High (100%) for about 50 seconds or until just tender. Drain.
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Combine kecap manis, soy, sesame oil and garlic in a small jug. Mix well.
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Heat an oiled, large wok over a high heat. Add broccoli and carrot. Stir-fry for about 2 minutes, or until carrot is just tender.
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Add noodles, snow peas, onions and soy mixture. Stir-fry for 2 minutes, or until hot.
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Serve sprinkled with cashews.
