For The Sauce For The Veggies & Chickpeas For The Noodles For Serving

1. Start by whisking together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, ginger, sesame seeds, pepper flakes, and arrowroot starch in a medium-sized bowl. Set it aside.
2. Heat one tablespoon of sesame oil in a large pot or wok. Add chopped onions and sliced carrots and cook for a few minutes, until the onions soften. Next, add broccoli and bell peppers and stir-fry for an additional 5-7 minutes, or until the broccoli is slightly tender but still has a crunch.
3. While the veggies cook, prepare the rice noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
4. Add the chickpeas to the pot with the cooked veggies. Immediately reduce heat to low and pour in the prepared sauce. Cook for another 2 minutes over low heat, or until the sauce thickens slightly. Toss in the rice noodles, basil ribbons, and cashews; mix well to combine. For a finishing touch, sprinkle with scallions and sesame seeds.