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Fill a small pot with water and bring to a boil to cook the rice noodles.
In a small jar, mix together the dressing ingredients. Close the jar then shake until well combined.
Prepare all of the vegetables by thinly slicing peppers, cutting carrots lengthwise into small sticks (or shredding), thinly slicing red cabbage and chopping green onions. Thaw the edamame beans in the microwave according to package directions.
Once the water has come to a boil, cook the rice noodles for 2-3 minutes (or according to package directions), then rinse with cold water and toss in a bit of neutral oil or sesame oil (skip this for oil-free).
If preparing meal prep containers/jars, start by adding dressing to the bottom of each jar, then rice noodles, edamame beans, red pepper, yellow pepper, carrots and red cabbage. Top with green onions and sesame seeds and store in the fridge to enjoy during the week!
If eating right away, add noodles and veggies to a large bowl then toss in the dressing. Top with green onions and sesame seeds and enjoy right away!