Crispy Calamari

Bring a large pot of salted water to a boil and cook the dry egg noodles according to package directions until al dente, then drain and set aside.

While the noodles cook, julienne the red bell pepper and carrots into thin, uniform matchsticks, trim and halve the snow peas lengthwise, slice the scallions, mince the garlic and green chile pepper, and stem and slice the fresh shiitake mushrooms.

Combine the rice wine vinegar, hoisin sauce, minced ginger, minced garlic, and minced green chile pepper in a small bowl and whisk together until smooth; set the sauce aside.

Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat until shimmering.

Add the sliced shiitake mushrooms and cook, stirring frequently, until they release their moisture and begin to brown, about 4-5 minutes.

Push the mushrooms to the side of the wok and add the remaining 1 tablespoon of peanut oil to the empty space, then add the julienned carrots and red bell pepper and stir-fry for 2-3 minutes until slightly softened but still crisp.

Add the snow peas to the wok and stir-fry for 1-2 minutes until bright green and tender-crisp.

Pour the prepared sauce over the vegetables and toss to coat evenly, then add the cooked egg noodles and toss everything together for 2-3 minutes until the noodles are heated through and well combined.

Transfer the noodle mixture to a serving platter or individual bowls, scatter the sliced scallions over the top, and sprinkle with cashews if desired.