Cut the chicken tenders into small squares and cook with the sesame oil over medium heat. When chicken is no longer pink in the middle, set aside.
While the chicken is cooking, cook the rice noodles according to package directions, strain, rinse with cold water, and set aside.
Mix the soy sauce, honey, garlic, crushed red pepper, hoisin sauce, and Sriracha together in a bowl. Pour into the warm pan and cook the vegetables in the sauce. Once the vegetables begin to soften, add the chicken and noodles back in. Mix together, coating everything in the sauce. Add salt/pepper to taste.
Lightly crush the cashews and sprinkle over the dish, lightly mixing it one more time.
Serve and enjoy!