Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.
Add the bamboo shoots and ginger. Cook another 5 -7 minutes.
The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes...then add the sauce. Stir well to combine and saute to heat the sauce.
Drain the noodles and serve them topped with some stir-fry. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/07/31/cashew-stir-fry-with-noodles/