Yields: 12 Servings | Serving Size: 180.68 grams
Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again. Meanwhile, in a bowl, mix the arrowroot powder, soy sauce, vinegar, and the water until smooth. Set the slurry aside.
In large sauté pan, place the ginger, garlic, scallions, mushrooms, carrots, and 1/3 Cup water. Cover and cook over medium heat until the vegetables are half way cooked, about 5 minutes.
Add the broccoli and bok choy to the vegetables. Stir the reserved slurry and add it to the pan. Cover and cook until the vegetables are crisp-tender and the sauce is slightly thickened, about 5 minutes.
Add the noodles to the vegetables; toss until well combined. Garnish with cilantro and cashews. Serve hot.
