Cook the rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside to drain fully.

Edamame: If you're using frozen edamame, cook them according to package instructions, then rinse with cold water to cool.

Carrots: Peel and julienne the carrots or use a grater for fine strips.

Cucumbers: Slice the Persian cucumbers thinly.

Radishes: Slice the radishes thinly, either with a knife or a mandoline slicer for even pieces.

Mangoes: Peel and dice the mangoes into small cubes.

Red Bell Pepper: Thinly slice the red bell pepper.

Green Onions: Slice thinly, both the white and green parts.

In a bowl, whisk together the natural peanut butter, low-sodium soy sauce, maple syrup, sesame oil, and lime juice. If the dressing is too thick, add 1-2 tablespoons of water to reach your desired consistency.

Taste and adjust seasoning, adding more soy sauce for saltiness or maple syrup for sweetness, if needed.

In a large mixing bowl, combine the rice noodles, edamame, carrots, cucumbers, radishes, mangoes, red bell pepper, and green onions.

Pour the peanut dressing over the salad and toss gently to coat everything evenly.

Sprinkle the salad with fresh cilantro, red pepper flakes (for a little heat), and sesame seeds for added texture and flavor.

Serve immediately, or refrigerate for about 30 minutes to let the flavors meld. It’s perfect as a light meal or side dish.