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Cook noodles al-dente or according to package instructions. Once the noodles are done, drain and set aside.
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Meanwhile, make the sauce: Add all the sauce ingredients to a bowl and whisk to combine until smooth. If the sauce seems too thick, add 1/2 tablespoon of water at a time, only as needed, until desired consistency is reached.
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Heat oil in a large saute pan or wok over medium-high heat. Add the bell peppers, cabbage, carrots and edamame, and cook for 2-3 minutes, while stirring occasionally.
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Add the bok choy and stir for another minute then add the cooked noodles. Give the sauce a stir then pour over the noodles. Use tongs or wooden cooking chopsticks to gently toss the noodles to coat well and heat through. Taste and add more seasonings such as salt, coconut aminos, sweetener or nut butter, as needed. Add water, ½ tablespoon at a time, for saucier noodles.
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Sprinkle with some chopped green onions, cilantro, sesame seeds and chopped cashews. Divide into bowls and garnish with a few more green onions, cilantro, sesame seeds and chopped nuts, if desired. Serve warm.