An oh-so versatile noodle salad recipe. Feel free to add your own twist by changing up the vegetables and nut or seed butter!
Dry Mung bean vermicelli
Red onion, thinly sliced
Sweet bell pepper, thinly sliced
Cilantro (not packed), finely chopped
Fresh green peas from the pod
Sunflower Seed butter (or peanut butter)
Coconut aminos (or soy sauce)
Avocado oil (or sesame oil)
Spicy coconut chips, chopped (or crushed peanuts)
Bring a large pot of water to a boil. Remove from heat and place the mung bean vermicelli noodles into the water and let it stand until pliable, about 5-8 minutes. Drain the noodles and rinse under cold water. Transfer noodles into a large bowl and add in the prepared vegetables. Step 2
In a small bowl, whisk together the sunflower seed butter, coconut aminos, rice vinegar, oil and honey. Drizzle over the noodles and toss until combined. Garnish with coconut chips and enjoy.