Asian noodle salad

My daughter came home late from work yesterday so I wanted to give her a light but tasty meal.
So I thought up a noodle salad with crispy vegetables and a stunning dressing.
She was more than happy! Then I am happy. You know how it is......
I did not have any fresh herbs at hand but I would recommend some chopped mint or cilantro.

Asian noodle salad
4 servings
9 oz pack egg noodles
1/2 cucumber, thinly sliced (julienne)
4 spring onions, finely sliced in diagonal
2 carrots, thinly sliced (julienne)
5 oz sugar snap peas, finely sliced (julienne)
2 oz cashew nuts, roughly chopped
A handful of fresh mint leaves or cilantro
Dressing
1 tbsp vegetable oil
6 tbsp chicken stock
4 tbsp soy sauce
4 tbsp mirin
2 tbsp granulated sugar
1 heaped tsp gated fresh ginger

Cook the noodles according to the instruction on the package.
Heat the oil in a wok over high heat add stock, soy sauce, mirin and sugar.
Whisk inn the ginger. Bring to a boil, let cook 2 minutes. Turn off the heat.
Drain the noodles and transfer to 4 serving bowls. Spoon some dressing over the noodles.
Arrange the vegetables, nuts, herbs and chili individually on a serving platter.
Serve the noodles and sprinkle over the vegetables of choice and then some more dressing.