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Cook the noodles as directed on the package, then drain. (The rice noodles we prefer required just a few minutes in a bowl with boiling water, so “cook” here is a loose term.)
Meanwhile, let’s get that flavor going. Whisk together the soy sauce, orange juice, cornstarch, Sriracha and miso in a medium bowl or liquid measuring cup.
When you’re ready to really do some cooking, add the oil to a large skillet or saute pan over high heat. Add the onion and stir-fry for 2 minutes, or until it starts to brown. Add the red and yellow bell peppers, broccoli, cashews and salt. Stir-fry for 5 minutes, or until the thickest broccoli stems are tender and the cashews are slightly blackened.
Reduce the heat to low. Add the water, stirring until it evaporates. Add the garlic and ginger, then stir-fry for 1 minute. Turn off the heat. Add the soy sauce mixture, stirring until it thickens into a beautiful, glossy sauce. Add the drained noodles and stir gently until everything is evenly coated.
Serve warm.