In a large, shallow pan over medium heat, sauté the diced onion, julienned carrot, and red bell pepper until tender and slightly softened. This should take about 5 to 7 minutes. Stir occasionally to prevent browning.

Add the chopped cashews to the pan and stir to combine with the vegetables.

Reduce the heat to medium-low and add in your curry spices. Stir continuously for about 30 seconds to 1 minute, until fragrant.

Pour in the vegetable broth and coconut milk. Stir well to combine, then increase the heat back to medium and bring the mixture to a gentle simmer. Let it cook for 5 to 7 minutes, allowing the flavors to meld.

Stir in the maple syrup and tamari, adjusting to taste if needed.

Add the rice noodles directly to the pan, pressing them down gently so they are submerged in the sauce. Cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.

Remove from heat and let sit for a minute or two before serving.

Garnish with fresh cilantro and a generous squeeze of lime juice. Serve warm and enjoy.