Heat oil in a large wok. Add garlic and spring onions and sauté for 2 mins. Add carrots, coloured peppers, salt and toss. Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir. Chop off the stems and roughly chop spinach. Dissolve cornflour in the remaining vegetable stock and add to the wok. Stir and cook. When most of the moisture has evaporated add spinach, tofu and bean sprouts. Cook for two minutes and serve with noodles.