Cold Noodle Salad with Edamame, Cucumber and Mint

Cook the rice noodles according to package directions. Usually, this involves boiling water, adding the noodles, and cooking for 3-5 minutes, or until tender. Don't overcook.

Drain the noodles and rinse with cold water to stop the cooking process. This also helps prevent them from sticking together.

In a large bowl, combine the cooked noodles, edamame, diced cucumber, and chopped mint.

In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, sesame oil, honey (or agave), and red pepper flakes (if using).

Pour the dressing over the noodle mixture and toss gently to combine. Make sure the noodles are well coated.

Serve immediately or chill for later. The flavors will meld together even more as it sits.