1 6-ounce package dried udon noodles
1/4 cup cashews
2 tb. olive oil
1/2 pd. shiitake mushrooms, stemmed and sliced
3 scallions, ends trimmed and thinly sliced
4 garlic cloves, minced
1 tb. grated fresh ginger
1/4 jalapeno pepper, seeded and finely chopped
pinch ground cayenne pepper
5 cups low-sodium vegetable broth
1 tb. rice vinegar (can substitute apple cider vinegar and a pinch of sugar)
1 tb. toasted sesame oil
sea salt
4 tb. chopped fresh cilantro