CRISPY RICE NOODLE & BROCCOLI SALAD WITH SESAME-GINGER VINAIGRETTE

1. Preheat the oven to 435°F (223°C). Line a sheet pan with parchment paper and place it in the oven while it preheats. 
2. Add the broccoli to the sheet pan and add the 2 tbsp avocado oil, salt, garlic powder, paprika, and sesame seeds. Toss to coat and place it in the oven for 25-30 minutes, tossing halfway. 
3. While the broccoli roasts, make the dressing. Add the avocado oil, sesame oil, rice vinegar, tamari, honey, ginger, garlic, red pepper flakes, and sesame seeds to a jar. Add the cap and shake to combine. 
4. Make the rice noodles. Add avocado oil to an 8-inch skillet or a small saucepan, until it is about 1 1/2 inches deep. Once it is sizzling (around 350-375 degrees F), break the rice noodles in half and add the noodles in 3-4 batches. They will puff up pretty quickly, and once they do flip them to make sure the ones on the top hit the oil directly. Remove them with tongs and place them on a paper towel to absorb excess oil. Repeat with the remaining noodles. Set aside. 
5. Make the salad. Add the cabbage, bell peppers, roasted broccoli, edamame, cilantro, and cashews to a large bowl. Add dressing to taste and toss to coat. Crush the crispy noodles with your hands and add them to the top. Lightly toss and serve.