Noodle cakes with wok tossed tofu, Asian greens, lemongrass and cashews

METHOD

1. For lemongrass paste, process all ingredients with one tablespoon of water until finely chopped.
2. Heat 2 tablespoons of olive oil in a large frying pan. Dust tofu slices with rice flour and cook for 3 minutes each side or until golden. Season with salt and pepper and set aside until serving. Use this pan to cook the noodle cakes.
3. For noodle cakes, cover the noodles with hot water, stir to separate, drain and rinse under cold running water, drain again and place in a large bowl. Add green onions, sesame oil and egg, season to taste with salt and pepper and mix until combined. Divide into four. Heat 2 tablespoons of olive oil in the pan, add noodles, forming each quarter of the mixture into a rough round shape. Cook for three minutes or until golden before carefully turning and cooking for an additional 3 minutes. Leave cooked noodle cakes in the pan to keep warm.
4. Heat remaining tablespoon of olive oil in a wok. When hot, add cashews and stir-fry for 2 minutes or until golden. Remove cashews, leaving oil in wok. Return wok to medium heat, add lemongrass paste and stir-fry for 30 seconds or until fragrant. Add Chinese broccoli and snow peas and cook for 3 minutes or until just tender. Gently stir through tofu and season to taste with salt and pepper.
5. To serve, spoon vegetables and tofu on top of noodle cakes, sprinkle with cashews and coriander leaves and serve a lime wedge on the side.