Preheat oven to 350°F and toast the cashews for 8-9 minutes, or till golden and aromatic. Put aside to cool. Rough chop. Put aside 2 tbsp for garnish
Bring a medium pot of water to a boil. After boiling add the frozen edamame. Set a timer for 5 minutes and then cook the edamame on heat.
The water must go back to a boil. Specify a strainer within a large-bowl to retain the water out of the edamame. After 5-6 minutes of cooking along with the edamame is tender, then strain the edamame reserving the water in a large-bowl. Rinse edamame under cool running water. Put the edamame aside.
Working fast, in the reserved water, then add the rice noodles. Permit the noodles to soak for 4-6 minutes from the formerly boiled edamame water. Loosen with a fork and check on them every couple of minutes.
They ought to be tender, not mushy, when prepared. Strain and rinse with cold running water, tossing, until the water runs clean. Wipe the bowl dry and add the rice noodles into the bowl. Drizzle with sesame oil if using and toss.
To the mixing bowl add the cashews, carrots, peppers, peas, cabbage, herbs and onions. Put in the fridge when making the dressing.