Place the uncooked noodles in a bowl of cold water to soak.
Spiralize or julienne the zucchini, red pepper, onion, and carrots into noodle like pieces.
Add all of the sauce ingredients to a jar with a lid and shake to combine (or add to a blender to combine).
Heat a tablespoon of grapeseed oil over medium heat. Add the veggies – stir fry with tongs for 2-3minutes or until tender. Be careful not to overcook them as they will get soggy and heavy. Transfer to a dish and set aside.
Add another tablespoon of grapes oil to the pan. Drain the noodles (they should be softened by now). Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce starts to thicken and stick to the noodles. You may need to add a “slurry” to thicken the sauce if it isn’t happening on it’s own. Do this by mixing 1 tbsp. arrowroot starch with a bit of the sauce, and mix into a paste. Add a bit of this paste to the pan at a time,and combine with the rest of the sauce until it starts to thicken. Don’t add too much at once, or the sauce may become too thick.
Add in the vegetables, toss together and remove from heat.
Plate, and sprinkle with cashews, fresh herbs, and add a lime wedge on the side for garnish.
Serve and Enjoy!