Rice noodle salad with an almond butter dressing

2 nests rice noodle vermicelli
1 courgette
2 carrots
1 cup edamame beans cooked
3 tsp almond butter (unsweetened)
2 tsp brown rice vinegar
1.5 tsp tamari

Place the vermicelli in boiling water for 5 minutes
Whilst the noodles soak, julienne the vegetables and place into a large bowl
Drain the noodles and add to the vegetables, using kitchen scissors chop everything up
Whisk the almond butter, tamari and vinegar and dress the noodles/vegetable mix
Chop the cashews up and then place into a frying pan
Over a medium heat, toast the nuts for two minutes
Stir into the noodles