Brothy Turmeric Noodles with Lots of Veggies

1. Boil a pot of water. Add vermicelli noodles to the water, turn off the heat, and let them sit submerged for 5-7 minutes. Rinse and set aside.
2. In a large pot, heat the avocado or coconut oil. Add the thinly sliced yellow onions, garlic, and grated or ground turmeric, and sauté until fragrant.
3. Add the chopped vegetables (broccoli florets, baby bok choy, sliced carrots, and Napa cabbage) and a little water. Sauté until cooked but still al dente.
4. Season the vegetables with coconut aminos or tamari.
5. Add the cooked vermicelli noodles to the pot. Season with more coconut aminos or tamari as desired.
6. If using, add the can of unsweetened coconut milk, then add 2-4 cups of water. Bring the mixture to a boil and then simmer for 5 minutes.
7. Remove the pot from heat. Stir in the chopped fresh herbs (cilantro, mint, and basil) and the juice of one lime or lemon.
8. Ladle the noodles and broth into bowls. Top with optional sliced avocado, radish, and jalapeño.