A rich and creamy vegan noodle dish awaits you! This delectable recipe combines the nutty flavor of cashews with the spicy kick of ginger to create a truly unique culinary experience.

To Make the Cashew Sauce:

1. Finely mince the garlic.
2. Combining all sauce ingredients, excluding cashews, in a blender, I blend until they’re seamlessly integrated.
3. Blend in the raw cashews until they’re thoroughly incorporated into a smooth, creamy consistency.
4. Allow the sauce to sit momentarily as you attend to cooking the noodles and vegetables. The sauce will blend harmoniously into the noodles as you stir.

To Assemble:

1. Cook noodles as directed on the packaging, following the recommended cooking time and method for best results. Drain and set aside.
2. Sprinkle toasted cashews as a garnish on your noodles for added crunch and flavor. Bake toast in a preheated oven at 350°F (175°C) for approximately five minutes.
3. Prepare all of the vegetables.
4. Combine cooked noodles with a savory sauce, then incorporate a medley of sautéed vegetables for a harmonious fusion of flavors and textures.
5. Add a pinch of salt, a few grinds of pepper, and an extra dash of Sriracha for added flavor. Serve.