1. Boil the noodles in water according to the instructions in the bag (usually between 4-6 minutes depending on the type). Then rinse the noodles in cold water and set aside.
2. Clean the spring onions and finely chop them.
3. Toast the nuts in a frying pan over a medium heat - they should be lightly golden. Let them cool and then chop them coarsely.
4. Pick the broccoli into smaller florets and fry them in oil in a very hot pan until they turn a nice dark colour. Toss with noodles, edamame beans and spring onions.
5. Whisk together all the ingredients for the dressing. Toss the dressing with the salad and arrange on a platter. Top with extra toasted cashew nuts and finely chopped spring onions.
