1. Bring 5 cups water mixed with 1 tablespoon salt to boil in a large stockpot. Pour in dry rotini and cook until pasta is al dente.

2. Meanwhile, combine soy sauce, oyster sauce, sesame oil, water, and sugar in a small bowl.

3. Heat 4 tablespoons canola oil in a large skillet. Stir-fry carrots and broccoli for 2 minutes. Add cubed tofu; stir-fry for 4 minutes. Add garlic and ginger and cook for 1 minute. Add sauce mixture. Stir to coat.

4. Divide mixture in half. Place first half over noodles and stir to coat. Top with cashews just before serving. Place second half in 1 one-gallon freezer bag and freeze.

To Serve:

1. Defrost in refrigerator and reheat in microwave. Top with roasted cashews, serve warm.