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Cook the noodles according to the packet instructions, then drain. Blend the honey, soy sauce and 1 tablespoon of water in a bowl and set aside.
Heat the oil in a large frying pan or wok. Add the ginger, garlic, carrots, peppers, broccoli and mushrooms and stir-fry over a high heat for 3 to 4 minutes until crisp but tender. Add the salad onions and stir-fry for a further 1 minute. Toss the noodles with the vegetables and sauce and heat through, then spoon onto plates. Serve sprinkled with the cashews.
Tip: to give the carrots a decorative look, cut in half lengthways, cut two thin v-shaped grooves lengthways down each half, then cut into diagonal slices.