Don't Switch Off The Light

Makes 6 serves
Takes 15 minutes to make
Ingredients
200g noodles or thin spaghetti
500g firm tofu
I can of mixed bamboo, mung beans, water chestnuts
1 cup artichokes
1/2 cup of cherry tomatos
1 1/2 cups of chickpeas
2 Tbsp Ketjap Manis soy sauce this is low in Sodium & a tad sweet too
1 tsp garlic
1 C Cashew nuts
6 thai chillies (or to what your pain tolerance maybe)
2/3 C Thai Basil
1 Tbsp sesame seeds

Instructions
Saute garlic and chillies for 2 minutes then remove and place them in a bowl
Fry the cashew nuts with some chilli for a couple of minutes then leave to add later
In a separate frying pan fry the firm tofu until slightly brown
Chop artichokes, mixed bamboo, mung beans, water chestnuts, cherry tomatoes and place them in a
medium heated frying pan for 3 minutes
Make your noodles or spaghetti
Add to the Chop artichokes, mixed bamboo, mung beans, water chestnuts, cherry tomatoes, the chickpeas and ketjap matis
Stir these for another 2 minutes and add your tomatoes, chilli and garlic
Add cashew nuts, firm tofu and stir
Now the noodles/spaghetti should be ready… now simply plate up and enjoy
Add Thai basil to garish and sprinkle sesame seeds on top
Note: The chilli heat is balanced well with the sweet soy sauce and cherry tomatoes
All of the other vegetables should be medium to hard in bite, definitely not soft