If using dried udon noodles, cook according to package instructions. If the noodles are ready before the vegetables, simply set aside until ready to use. Everything should be ready at the same time if the noodles are started at the same time as the stir fry.
275 grams udon noodles
Place a large pan over medium-high heat. Once the pan is hot, add the olive oil and mushrooms. Sear the mushrooms, avoiding stirring, for 3-4 minutes, or until golden and reduced in size by about half.
Add the onions and cook for another minute. Stir in the carrots and cook for another 2-3 minutes, until they start to brown slightly.
1 small onion, 2 medium carrots
Add the zucchini and peppers and stir frequently, cooking for another couple of minutes.
1 small zucchini, 1 red pepper
Stir in the garlic, ginger, hot pepper flakes, and cashews, cooking for about a minute.
2 cloves garlic, 1 thumb ginger, 1/4 teaspoon hot pepper flakes, Large handful cashews
Add the coconut aminos and lime juice, and stir to coat the vegetables. Add the cooked udon noodles and toss, making sure the noodles are fully coated in the sauce.
2 tablespoons coconut aminos, Juice of a lime
Taste and season with more coconut aminos or sea salt. Top with green onions (optional). Serve immediately, with extra lime wedges if desired. Leftovers keep well for a day or two in the refrigerator and can be eaten cold.