Soak the vermicelli in freshly boiled hot water as per packet instructions (I soaked mine for about 5 minutes), drain and rinse under cold water. Set aside.
Steam or boil the broccoli in a small amount of water for a few minutes (2-4) until tender but still retaining some crunch and vibrant green colour (don't overcook the florets). Drain and rinse under cold water.
Combine all the dressing ingredients and stir thoroughly.
In a large bowl combine the vermicelli (chop it up a little first if you like) and the broccoli, pour in the dressing and stir thoroughly. Add the herbs, cashews and spring onions, adjust the seasoning if needed and enjoy!
Bean thread noodles do not require cooking, only rehydrating in hot water (see Instructions).
Cook the broccoli and make the dressing while the noodles are soaking.
The dressing in this noodle salad recipe is a combination of sweet, zesty and aromatic. You can make it mild or spicy by adjusting the amount of chilli in the recipe. Using half a chilli, as per Instructions, will produce a mildly spicy dressing. You can also prepare the dressing ahead and keep in the fridge (overnight) until you are ready to make the recipe.
Leftover dressing can be refrigerated, covered, for up to 2 days.
I used cilantro, but Thai basil, tarragon, mint or lemon balm would work well too.
You can make the salad ahead and refrigerated for up to 2 hours.