Bring a large saucepan of lightly salted water to a boil. Cook the pasta 10 to 12 minutes, until al dente then drain.
In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar and sugar.
Heat the 1/4 cup sesame oil in a frypan over medium heat. Stir in the broccoli, carrots, red capsicum, mushrooms, shelled edamame and cashews. Mix in the sesame oil sauce. Cover frying pan then cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.