Step 1

1 Cook the noodles as directed on the package, then drain

Step 2

2 (The rice noodles we prefer required just a few minutes in a bowl with boiling water, so “cook” here is a loose term

Step 3

3 )

Step 4

4 Meanwhile, let’s get that flavor going

Step 5

5 Whisk together the soy sauce, orange juice, cornstarch

Step 6

6 Sriracha and miso in a medium bowl or liquid measuring cup

Step 7

7 When you’re ready to really do some cooking, add the oil to a large skillet or saute pan over high heat

Step 8

8 Add the onion and stir-fry for 2 minutes, or until it starts to brown

Step 9

9 Add the red and yellow bell peppers, broccoli, cashews and salt

Step 10

10 Stir-fry for 5 minutes, or until the thickest broccoli stems are tender and the cashews are slightly blackened

Step 11

11 Reduce the heat to low

Step 12

12 Add the water, stirring until it evaporates

Step 13

13 Add the garlic and ginger, then stir-fry for 1 minute

Step 14

14 Turn off the heat

Step 15

15 Add the soy sauce mixture, stirring until it thickens into a beautiful, glossy sauce

Step 16

16 Add the drained noodles and stir gently until everything is evenly coated

Step 17

17 Serve warm