Method

1. Place the noodles in a pan of boiling water and simmer gently for 3 minutes (or according to packet instructions). Drain well and quickly refresh under cold running water to prevent them from sticking. Keep warm.
2. Heat a non-stick frying pan with deep sides or a wok over a medium heat. Tip in the cashew nuts and cook until evenly toasted, tossing them regularly to ensure they do not catch and burn. Tip on to a chopping board and leave to cool a little, then roughly chop. Set aside until needed. 
3. Peel the onion and cut in half, then using a small sharp knife, thinly slice, discarding the root. Peel the carrots and cut into thin slices on the diagonal. Trim the courgette and cut into similar slices. 
4. Break the florets off the broccoli and then cut into bite-sized florets. Trim the mushrooms and cut into slices.
5. Heat the oil in the non-stick frying pan with deep sides or a wok over a medium heat. Add the onion and cook for 2-3 minutes until softened, stirring occasionally with a wooden spoon. Add the carrots, courgettes and broccoli and stir-fry for another 2-3 minutes until almost tender but still with some crunch. 
6. Add the mushrooms to the vegetable mixture and cook for another 1-2 minutes, then drizzle over the honey, soy sauce and vinegar and cook for 1-2 minutes, tossing until everything is evenly coated. Drain the pineapple and then stir into the pan, allowing it to warm through.
7. Divide the warm noodles between plates and spoon the sweet and sour vegetables on top. Scatter over the cashew nuts to serve.