2 tbsp unsalted cashews, toasted and coarsely chopped
2 tbsp chopped cilantro
With the rack in the middle position, preheat the oven to 325°F (170°C).
In an ovenproof pot or Dutch oven over medium-high heat, brown the meat on all sides in the oil. Season with pepper. Set aside on a plate.
In the same pot over medium heat, brown the onion, adding oil if necessary. Add the spices and continue cooking for about 1 minute. Return the meat to the pot and add the remaining ingredients. Bring to a boil. Cover, transfer to the oven and cook for 2 ½ hours or until the meat is fork tender.
In a pot of salted boiling water, cook the noodles until al dente. Drain and oil lightly. Set aside.
In a skillet over medium heat, stir-fry the peas in the oil until al dente. Season with salt and pepper. Add the garlic and cook for 1 minute more. Add the noodles and continue cooking until heated through. Adjust the seasoning.
Divide the noodles among bowls. Top with the beef and drizzle with the cooking juices. Garnish with cashews and cilantro.