NO OIL-Chinese Noodles in Ginger Garlic Sauce

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again.

Meanwhile, in a medium bowl, mix the corn flour powder, soy sauce, vinegar, and 1½ cups water until smooth. Set the slurry aside.

In a large sauté pan, place the ginger, garlic, spring onions, mushrooms, carrots, and ¼ cup water. Cover and cook over medium heat until the vegetables are halfway cooked, about 5 minutes.

Add the broccoli to the vegetables. Stir the reserved slurry and add it to the pan. Cover and cook until all the vegetables are crisp-tender, and the sauce is slightly thickened, about 5 minutes.

Add the noodles to the vegetables; toss until well combined. Heat over medium-low if necessary, to warm all the ingredients and add a little water to loosen the sauce, if necessary. Garnish with cilantro and cashews (if using) and serve hot.