Cook noodles according to package instructions. Drain and toss with 1 tsp sesame oil to prevent sticking.
Blanch edamame for 2-3 minutes until tender. Drain and shock in ice water to retain green color.
In a large bowl, combine noodles, edamame, carrots, cucumber, and red bell pepper.
In a separate bowl, whisk together soy sauce, lime juice, rice vinegar, sesame oil, honey, grated ginger, and minced garlic.
Pour dressing over salad and toss to coat evenly. Garnish with scallions, cilantro, and sesame seeds.