Mung Bean Vermicelli Summer Salad

INGREDIENTS

250g Dry Mung bean vermicelli
1/2 cup Red onion, thinly sliced
1 Sweet bell pepper, thinly sliced
1/2 cup Cilantro (not packed), finely chopped
1 cup Fresh green peas from the pod
1/4 cup Sunflower Seed butter (or peanut butter)
1/4 cup Coconut aminos (or soy sauce)
3 tbsp Rice vinegar
2 tbsp Avocado oil (or sesame oil)
2 tbsp Honey
1/2 cup Spicy coconut chips, chopped (or crushed peanuts)

PROCEDURE

1. 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.
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.