In a small bowl mix together the soy sauce, honey, rice vinegar, sriracha, cornstarch and red pepper seeds. Whisk the cornstarch and continue mixing until it’s completely dissolved. Set aside.
Bring a large pot of salted water to a boil. Add the soba noodles and cook for 3 minutes (or one minute under directed cooking time), until the noodles are a bit under cooked. Drain and set aside.
Heat oil in a wok over medium high heat. Stir fry ginger and garlic for about a minute or until golden. Add the carrot and onion and stirfry for about 5 minutes. Add the soba noodle and a tiny bit of sauce to the pan. Use tongs to move the noodles and veggies around the pan, to mix everything together. Add the remainder of the sauce and zucchini to the pan. Continue stirring to coat the noodles and veggies with the sauce. Cook until the sauce has thickened slightly. Taste and adjust the sweet/spicy ratio to your liking by adding more sriracha and/or brown sugar.
Garnish with scallions and chopped cashews, serve hot, cold or at room temp!