Vermicelli Noodle Salad

Step 1

To make the noodles, bring a large pot of salted water to boil (at least 10 cups to cover the noodles). Once to a boil, add noodles and break up with a utensil. Cook for 7 minutes (or until desired texture). Strain thoroughly under cold water and transfer to a very large bowl. Toss with 1 tablespoon of toasted sesame seed oil to prevent sticking and set aside.

Step 2

In a large skillet, drizzle in avocado oil. Bring to medium-high heat and add green beans. Cook for about 8 minutes until they are bright green and tender. Lower the heat to medium and add the shallots, nutritional yeast, and black pepper. Continue to cook, mixing often, for 2 minutes. Add the tamari or soy sauce, rice vinegar, and 1 cup of carrots. Cook for only a minute longer, mixing thoroughly. Transfer the mixture to the large bowl of noodles and toss to combine. Let cool while you make the dressing.

Step 3

To make the dressing, combine the fresh lime juice, agave syrup, chilli paste or sriracha, sliced pepper, garlic, and tamari or soy sauce. Whisk vigorously until combined.

Step 4

When ready to serve, add the remaining chopped carrots, cilantro, Thai basil, mint, green onions, lettuce, cabbage, and red bell pepper. Pour over the dressing and using clean hands to mix well to combine. Transfer to serving bowl(s) and garnish with a hefty sprinkling of crispy onions, chopped cashews, and a slice of lime to squeeze over top. Sprinkle over some of the reserved fresh herbs and enjoy immediately.