To infuse oil, heat canola oil with garlic, ginger and chili flakes in a measuring cup in the microwave for 30 to 60 seconds (or heat in a very small pan over medium-low heat for 2 to 3 minutes) until hot with rising bubbles.
Stir in sesame oil.
If using within a few hours, leave at room temperature; otherwise cover and refrigerate until needed.
Cover beans generously with cold water and bring to a boil.
Reduce heat, cover and simmer 1 1/2 hours or until just tender.
Check occasionally to make sure beans remain covered with simmering water.
Drain and cool.
Beans can be covered and refrigerated or frozen.
Cook pasta in boiling salted water for the minimum number of minutes stated on pasta package, usually about 5 for vermicelli and 4 minutes for capelli d'angelo.
Drain; immediately refresh under cold running water until cooled.
Combine drained pasta, cooked beans, chicken, green onions, carrot and coriander in a large mixing bowl.
Finely grate zest from lime and squeeze juice (about 2 tbsp/25 mL); stir zest and juice with sugar, soy sauce and salt.
Then whisk into infused oil.
Pour over pasta mixture; toss from the bottom of the bowl until ingredients are shiny and evenly mixed.
Covered and refrigerated, salad keeps well for a day or two.