Bring large pot of salted water to a boil. Add 1/2 pkg Panache Broad Egg Noodles; cook 4 min. Add 2 cups (500 mL) small broccoli florets; cook about another 2 min. until noddles are tender. Drain. Toss with 1/2 bottle VH Curry Sauce (any flavour), 2 tsp (10 mL) soy sauce, drizzle vegetable oil. Plate. Sprinkle with julienned carrots, sliced fresh chilis and green onion, bean sprouts, cilantro and toasted cashew pieces. Makes 6 cups (1.5 L)