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Bring a large pot of water to a boil.
Add the edamame beans and tenderstem broccoli. Cook for 5 minutes.
Turn off the heat, add the rice noodles, and let soak for another 5 minutes until softened.
Drain everything and set aside.
In the same pot, combine the peanut butter, soy sauce, toasted sesame oil, sriracha, grated ginger, and chopped garlic.
Return the noodles, edamame, and broccoli to the pot and toss to coat in the sauce.
Serve topped with sliced spring onion, coriander and chopped peanuts.