Heat oils over medium-low heat. Add garlic and chiles and saute briefly. Stir in vinegar, soy sauce and water and bring to a boil. Reduce heat to a simmer. Add honey and stir to dissolve. Mix cornstarch with a few tbsp of water in a bowl and whisk into the simmering liquid. Simmer for 5 more minutes. When the sauce has thickened slightly, remove it from heat and let cool. Stir in lime juice and minced cilantro and set aside.

Cook the noodles according to the package instructions. Drain, rinse with cold water and toss with a light coating of sesame oil.

Combine chilled noodles and prepared vegetables (except avocado) in a large mixing bowl. Add dressing to liberally coat the ingredients and toss well. Garnish with avocado slices and roasted cashews.