Cold Veggie Asian Noodle Salad

This recipe was inspired by the recipe below but I made some unique tweaks as well. I brought this to a work potluck and it went over very well. Many people enjoyed it, especially the vegetarians!

http://www.babble.com/best-recipes/cool-off-today-with-last-minute-sesame-noodles-and-a-free-7-eleven-slurpee/

Ingredients:
2 cups of brown rice noodles (I used Annie Chun's)
1 large green bell pepper, diced
1/2 red onion, sliced
1 cup of cabbage, sliced
1 cup of edamame beans
1 cup of shredded carrots
1/2 cup of peas
2 tbsp of chopped cilantro
2 scallions, chopped
Salt and pepper to taste

For the sauce:
1 tbsp of sesame oil
2 tbsp of olive oil
3 tbsp of soy sauce
1 tbsp of hoison sauce
2 tsp of lime juice
1 tsp of powdered ginger or fresh ginger
1 clove of garlic
1 tsp of red pepper flakes
1 tsp of brown sugar

Directions:
1. Bring two quarts of water to a boil. Add half the box of rice noodles or around 2.5 oz to the boiling water. Cook for only 2-4 minutes. Taste the noodles while cooking as they cook very fast.
2. Drain noodles and place into a bowl and refrigerate until cool. About 30 minutes.
3. In the meantime, add sliced cabbage, sliced red onion, diced green pepper, cooked and cooled edamame beans, shredded carrots, and cooked and cooled peas to a large bowl.
4. Once the noodles have cooled, add them to the bowl of veggies. Gently toss.
5. Begin making the sauce in a separate bowl.
6. Add soy sauce, sesame oil, olive oil, hoison sauce, lime juice, ginger, garlic, red pepper flakes, and brown sugar to the bowl.
7. Whisk sauce together until the oil has been immersed with the other ingredients.
8. Pour sauce over noodles and veggies. Toss well to coat noodles and veggies.
9. Add salt and pepper to taste.
10. Sprinkle chopped cilantro and chopped scallions over noodles.
11. I recommend letting the noodles and veggies sit in the refrigerator overnight, but you can enjoy right then as well!