CHILI CRUNCH BROCCOLI, SHIITAKE & CHOPPED VERMICELLI SALAD WITH ORANGE-GINGER VINAIGRETTE!

1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. 2️⃣Make the crunch mixture. Combine sesame seeds, onion granules, red pepper flakes and salt in a small bowl and mix. Set aside. 3️⃣Add the broccoli and shiitake to the sheet pan, then top with the sesame oil, avocado oil and 1/3 of the crunch mixture. Toss to combine, then drizzle with honey and the remaining crunch mixture. Roast for 15 minutes, then take the pan out, add the soy sauce and toss again. Place the pan back in the oven for another 15-18 minutes, until crisp. 4️⃣While the broccoli roasts, make the dressing. Add the sesame oil, avocado oil, apple cider vinegar, soy sauce, orange juice, honey, ginger, garlic and pepper to a mason jar. Whisk or shake to combine and set aside.5️⃣Next, make the salad. Add the noodles, cabbage, edamame, cilantro, veggies and peanuts to a large bowl. Add the dressing and toss.