For the Sweet & Sour Vinaigrette
1 tablespoon fish sauce (or soy sauce, if vegan)
¼ cup rice vinegar
½ teaspoon ginger, grated
2 teaspoons toasted sesame oil
½ teaspoon jalapeno or serrano chile, minced
Combine all ingredients in a bowl or jar, and whisk or shake to combine. Set aside.
For the Noodles
6 cups water
5 ounces rice vermicelli noodles
Bring water to a boil, and place noodles in a large heat-proof bowl. Pour water over the noodles, ensure they are all submerged, and let sit for 15-20 minutes or until noodles are cooked through. Drain water and rinse the noodles. Return noodles to bowl and drizzle 1 tablespoon untoasted sesame oil or olive oil over them, tossing to coat. Set aside.
For the Vegetables & Assembly
2 radishes, thinly sliced into rounds
3 ½ ounces snap peas, thinly sliced on a bias (about 1 cup sliced)
2 scallions, thinly sliced
2 ounces tat soi/spinach/watercress, roughly chopped
1 handful herbs (cilantro, basil, mint, dill)
⅓ cup toasted cashews, roughly chopped
Add all vegetables, the herbs, and half of the cashews to the bowl with your noodles, and pour the dressing over them. Toss everything well to combine, then transfer to a serving bowl. Top with remaining cashews and serve.