|4||10 min||10 min||Easy|
Combine the stock, vegan oyster sauce, soy sauce and sesame oil, mix well and set aside.
Prepare the noodles as per pack instructions, gently separate with a fork , drain well and stand aside. Keep warm.
Heat the vegetable oil in a wok over high heat.
Add the carrot, capsicum, spring onions, cauliflower, broccoli and ginger and stir fry for 2 minutes.
Add the bok choy, bean sprouts, cashews, noodles and sauce and stir fry for 3- 4 minutes until vegetables are cooked and noodles are warmed and coated with the sauce.
Serve immediately. Garnish with chopped chillies and coriander if desired.