Cook the soba noodles according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add broccoli, carrots, and red bell pepper. Sauté for about 5-7 minutes until vegetables are tender-crisp.

In a blender or food processor, combine raw cashews, soy sauce, sesame oil, rice vinegar, ginger, garlic, and honey or maple syrup. Blend until smooth and creamy. If the sauce is too thick, add a little water to reach your desired consistency.

Add the cooked soba noodles and creamy cashew sauce to the skillet with the sautéed vegetables. Toss everything together until well combined and heated through.

Season with salt and pepper to taste. Sprinkle sesame seeds on top and garnish with chopped green onions before serving.