- 1 jar Birch & Waite Stir Fry Coconut Curry Sauce
- 300g tofu (medium - firm), sliced
- Vegetable oil
- 100g cashews
- 200g rice flat noodles
- 100g snow peas, trimmed
- 1 red capsicum, cubed
- 1 yellow capsicum, cubed
- 2 bunches bok choy, halved
| - Pan fry tofu in a hot pan with a little oil until golden. Set aside on absorbent paper
- Saute cashews in a hot pan. Stir regularly until golden and roasted. Set aside
- Prepare noodles as directed on the packet. Drain well
- Stir fry snow peas, capsicum, bok choy for 2-3 minute in a hot pan
- Combine all ingredients back in the pan. Heat through and serve
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