Rainbow Rice Noodle Salad - Kidney Kitchen

Ingredients

• 6 ounces Thai Kitchen® stir fry rice noodles (not thin style), dry
• 1 cup cucumber, chopped
• 1 cup red bell pepper, chopped
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• 1 cup edamame, shelled
• 2 Tablespoons sesame seeds
• ¼ cup olive oil
• 3 tablespoons sesame oil
• 2 teaspoons low sodium soy sauce
• 1½ tablespoons honey
• ¼ cup low sodium rice wine vinegar
• 1 tablespoon garlic, minced (about 4 cloves)