In a medium bowl, whisk together the soy sauce, water, garlic, coconut sugar, sesame oil, rice vinegar, fresh ginger, sesame seeds, red pepper flakes, and arrowroot starch (or cornstarch). Set aside.

Add 1 tablespoon sesame oil to a large pot, then add in chopped onion and sliced carrots. Cook for 2-4 minutes until onions begin to soften. Next, add in broccoli and bell pepper and cook, stirring frequently, for an additional 6-8 minutes or until the broccoli is slightly tender.

While the veggies are cooking, make your stir fry rice noodles according to the directions on the package. Then drain and set aside.

Add the drained chickpeas to the pot with the cooked veggies. Immediately turn the heat to low and add in the sauce. Cook for an additional 2 minutes over low heat until the sauce begins to thicken. Stir in rice noodles, fresh basil ribbons and cashews; toss again to combine. Garnish with scallions and sesame seeds. Serves 4.