Step 1

Bring a large saucepan of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

Step 2

Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and ½ cup water and purée until smooth.

Step 3

Stir vinegar, chili crisp, soy sauce, sesame oil, and 1 scallion in a small bowl to combine; set soy-vinegar sauce aside.

Step 4

Heat 2 Tbsp. olive oil in a large skillet over medium-high. Cook mushrooms, tossing every minute or so but leaving mostly undisturbed, until mostly golden and crisp, 5–8 minutes, depending on type of mushroom you use (oyster and shiitakes will cook quicker, while crimini and button mushrooms will take a bit longer). Add garlic and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring often and adding another 1 Tbsp. olive oil if the mushrooms are looking dry, 1 minute.

Step 5

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain, reserving 1 cup cooking liquid.

Step 6

Add noodles and cashew cream to pan with mushrooms and cook, stirring and adding reserved cooking liquid a little at a time, until cream is loose and coats noodles. Season with salt and pepper.

Step 7

To serve, divide noodles among bowls and generously drizzle each with reserved soy-vinegar sauce. Top with remaining scallions.