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Cook the noodles according to package directions, then drain and cool to room temperature.
Make the dressing: In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, coconut aminos, sesame oil, Sriracha, garlic, and ginger until well combined. Taste and season with salt as needed.
If the dressing is too thick (not pourable), whisk in 1-2 tablespoons of water; set aside.
To a large bowl, add the cabbage, bell pepper, edamame, cilantro, carrots, and green onions; toss to combine.
Add the cooked chicken, noodles, and dressing to the bowl and gently toss until everything is well mixed and coated.
Sprinkle with chopped peanuts, additional cilantro, and sesame seeds, if desired. Serve or chill until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.