Bring a large pot of salted water to a boil for the noodles. Rinse and sort the beluga lentils. In a small saucepan, combine the lentils and ⅔ cup water. Bring to a boil and reduce heat to low. Cook, covered, until the lentils are tender and water has been absorbed, about 20 to 25 minutes. Drain any remaining water.

Trim about 1 inch away from the ends of the gai lan. Roughly chop the leaves and thinly slice the remaining stems.

In a medium bowl, whisk together the cashew butter, tamari, rice vinegar, agave, and a pinch of salt. While whisking, slowly drizzle in the sesame oil and continue to whisk until smooth. If your sauce is separating, whisk in warm water 1 tbsp at a time until it becomes smooth.

Add the rice noodles to the boiling water and stir. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Reserve ½ cup of the cooking liquid. Drain and rinse the noodles under cold water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the chopped gai lan and cook until bright green and tender, about 3 to 4 minutes. Add the cooked lentils, sesame cashew sauce, reserved cooking liquid, rice noodles, and ¼ tsp salt. Toss to combine and cook until noodles are heated through about 2 to 3 minutes.

Divide sesame cashew noodles between large plates and sprinkle with smoked nori spice. Enjoy!