Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the ginger and garlic. Thinly slice the scallions, keeping the whites and greens separate. Mince the Thai chili. Slice the mushrooms. Trim the snow peas.

Make the soy mixture: In a small bowl, combine the soy sauce and sugar.

Heat a drizzle of oil in a large pan over medium heat. Add the bell pepper and mushrooms and cook, tossing, for 4-5 minutes, until softened and golden brown. Season with salt and pepper. Add the snow peas and scallion whites and cook, tossing, for 3-4 minutes, until the snow peas are tender.

Add the ginger, garlic, and a pinch of Thai chili (to taste) and cook, tossing, until fragrant for 1-2 minutes. Add the soy mixture to the pan and cook for another 1 minute, until slightly thickened.

Add the noodles to the pan and toss to combine with the sauce and vegetables for 1-2 minutes. Add a large drizzle of oil to the pan and cook, without stirring, until the noodles begin to crisp in the bottom of the pan.

Garnish with the scallion greens and cashew pieces. Enjoy!