Spicy Cashew Noodles with Summer Vegetables

Name: Spicy Cashew Noodles with Summer Vegetables
Ingredients: Kosher salt; 12 ounces whole-wheat spaghetti; 12 ounces sugar snap peas, trimmed and halved; 3 heads baby bok choy, trimmed and roughly chopped; 1/3 cup cashew butter or peanut butter; 3 tablespoons rice vinegar; 1 tablespoon Sriracha (Asian chile sauce), plus more for serving; 4 scallions, roughly chopped; 1 1/2-inch piece ginger, peeled and sliced; 1/2 cup fresh cilantro leaves; 1 small yellow, red or orange bell pepper, diced; 8 radishes, diced