Creamy Coconut Noodle "Soup" (Stir Fry & Pho Fusion)

Cook 1 box of rice vermicelli as directed on the box. Pour a little coconut milk into a large shallow pan. Sauté the yellow onion, fresh turmeric, and fresh ginger until fragrant and soft, about 5 minutes. Add all raw vegetables (cabbage, bell pepper, grape tomatoes, broccoli) and sauté, adding a little water to help cook them down. Season with sea salt. Add 2-3 cups of cooked vermicelli noodles. Pour the rest of the coconut milk over the noodles and vegetables. Bring to a high heat then simmer for a few minutes to let flavors meld and reduce the coconut milk to a creamy texture rather than broth. Add lime zest and juice. Season with more salt if needed. Top with fresh herbs (cilantro, basil, mint) and serve with a side of crunchy lettuce (romaine).