Bring a pot of water to a boil. Add rice noodles and cook according to package instructions (about 5-7 minutes). Drain and rinse under cold water to stop cooking. Set aside.

In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, lime juice, grated ginger, and minced garlic. Add water a tablespoon at a time until you reach desired consistency.

While noodles cook, chop and slice the carrots, bell peppers, cucumber, red cabbage, and green onions. If using, shell the edamame.

In a large mixing bowl, combine the cooked noodles with all the chopped vegetables and edamame.

Pour the peanut dressing over the salad and toss until everything is evenly coated.

Sprinkle sesame seeds and cilantro on top for an added touch.

Transfer the salad to a serving dish and consider chilling for 15-20 minutes for enhanced flavors before serving.