Chinese Noodles with Vegetables

Ingredients

• 0.5 pound asparagus spears diagonally sliced into 2-inch pieces
• 0.8 cup d matchstick-cut carrots 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup lightly cashews salted chopped
• 1 cup edamame refrigerated green shelled fully cooked ( soybeans; such as Melissa's)
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ginger fresh grated peeled
• 1  garlic clove minced
• 0.5 cup green onions diagonally sliced ( 5)
• 6 ounces lo mein noodles uncooked
• 0.3 cup soya sauce low-sodium
• 1  bell pepper red cut into thin strips
• 2 tablespoons seasoned rice vinegar 
• 2 teaspoons sesame oil toasted
• 0.5 teaspoon sugar 

Equipment

• bowl
• whisk

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Add asparagus during the last 2 minutes of cooking.
3. Drain and rinse under cold water.
4. Drain well, and set aside.
5. Combine soy sauce and next 6 ingredients in a large bowl, stirring with a whisk.
6. Add noodles, asparagus, cilantro, and next 4 ingredients. Toss well.
7. Serve warm, or cover and chill until ready to serve.
8. Sprinkle with cashews before serving.