Start by making your sauce. Add all ingredients (except water) to a small bowl and whisk together until combined. Finish off by adding 3 tbsp water or until desired consistency is reached.

Add 1 tbsp olive oil, chopped onion, and minced garlic to a large skillet. Sauté for 3-5 minutes over medium heat or until onions have started to brown. Remove from pan and set aside in a small bowl.

To the same skillet, add another 1-2 tbsp of olive oil along with the sliced mushrooms. Cook for ~5 minutes over medium heat or until they have browned nicely.

Add the snap peas to the pan and sauté for 2-3 minutes.

Return the onion/garlic mixture to the skillet along with cooked rice noodles (cooked according to package instructions) and stir together.

Top with preferred quantity of spicy cashew sauce and stir together until everything is evenly coated.

Garnish with coriander, crushed red pepper flakes and chopped toasted cashews before serving (optional).