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Bring a large pot of salted water to the boil.
Add the rice noodles and turmeric and cook according to packet instructions until the noodles are al dente.
Drain and run under cold water, tossing to cool them down. Drain again.
Meanwhile to make the dressing, place the lime juice, maple syrup, tamari or soy sauce, sesame oil, garlic and chili into a bowl and whisk to combine. Season with sea salt and black pepper. The dressing should be tangy sweet, salty, and spicy.
Heat a large fry pan (skillet) on medium high heat.
When hot, add a drizzle of olive oil along with the asparagus. Season with salt and pepper and cook, tossing often, until the asparagus are crisp-tender, bright green and slightly charred, 3-4 minutes.
Place the noodles into a large bowl and add the tofu, asparagus and the dressing. Toss to combine.
Add most of the herbs (keeping some aside for topping) and toss. Taste and season with salt and pepper.
To serve, top with remaining herbs and the nuts, and drizzle generously with lime.