Stir-Fried Noodles

Ingredients

1 x 375g packet of dried egg noodles
6 dried shiitake mushrooms, soaked for a few hours
2 carrots, sliced
4 average sized cauliflower florets, chopped
optional cabbage or other Asian green vegetable
1 can or 1 tray of baby corn, sliced
2 garlic cloves, finely chopped
3 slices ginger, finely chopped
3 tbsp vegetable oil
4 tbsp soy sauce
2 tbsp ketjap manis (if you can find it, otherwise just a dessert-spoon of honey)
1 packet of firm tofu

Turn on oven to 180C. Drain tofu, and slice into 1cm cubes. Place on a parchment-lined tray, and bake until slightly browned.
While tofu is baking, boil large pan of water. Cook noodles for approx 4 minutes or according to packet directions, keeping separate while cooking. When cooked, drain and run cold water over noodles in colander.
Prepare vegetables. Heat wok until very hot. Add 2 tablespoons of oil and stir-fry the noodles for a couple of minutes. Remove noodles & set aside.
Stir-fry the vegetables. When cooked, add remaining oil. Return noodles to wok and stir-fry for a minute.
Add ginger and garlic, fry for another minute.
Add soy, tofu, and ketjap manis, stir until well combined.

NB: we modified their recipe.