Wash and dry all produce. Bring a medium pot of water to a boil. Peel ginger, then finely mince or grate. Peel carrots, then very thinly slice on a diagonal. Thinly slice garlic. Trim, then thinly slice scallions, separating greens and whites. Mince chili, removing ribs and seeds first for less heat.

Whisk together soy sauce, vinegar, jam, 1/4 cup water, and cornstarch in a small bowl. Set aside.

Once water boils, separate out 8 oz noodles (about 21/2 cups or half the package; save the rest for another use). Add to pot and cook until just tender, about 2 minutes. Drain, then rinse in colander under cool running water. Toss with a drizzle of oil and set aside.

Roughly chop cashews into smaller pieces.

Heat a large drizzle of oil in a large pan over high heat. Add garlic, ginger, scallion whites, coriander, and half the chili. (TIP: If you’re not a fan of spice, use less of or skip the chili.) Cook, stirring, until fragrant, about 30 seconds. Toss in cabbage and carrots. Cook, tossing, until cabbage wilts and carrots are tender, 3-5 minutes.

Add noodles to pan. Using tongs, toss noodles into the other ingredients. Pour in soy sauce mixture, toss again with tongs, and cook until noodles are coated in a sticky sauce. Remove pan from heat. Divide noodle stir-fry between plates. Garnish with scallion greens, cashews, and remaining chili to taste.