Asian noodle stir-fry

Ingredients for 2 servings:

• 1 large onion(s)
• 1 small Chinese cabbage
• 1 bell pepper(s), red
• 100 g sugar snap peas
• 1 jar bamboo shoot(s)
• 250 g noodles (mie noodles)
• 200g tofu
• 2 tbsp oil, sesame oil
• 3 tbsp mango chutney
• Soy sauce
• chili powder
• 50 g cashew nuts

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the onion. Clean the Chinese cabbage and cut into strips. Halve, deseed, wash, and cut into strips the bell peppers. Clean, rinse, and halve the snow peas. Drain the bamboo shoots. Cook the noodles according to the package instructions. Finely dice the tofu. Heat 3 tablespoons of oil in a wok or wide frying pan. Sauté the diced onion until translucent. Stir in the chutney. Add the vegetables and tofu and sauté for 2-3 minutes. Add the noodles and Chinese cabbage. Mix well. Season generously with soy sauce, the remaining sesame oil, and chili powder. Roast the cashews in a small, dry frying pan until golden brown. Sprinkle the noodles with the chutney.