Cook the rice noodles according to package instructions. Drain and rinse under cold water.

In a large bowl, combine the cooked noodles, edamame, and cucumber slices.

Peel the carrot into ribbons using a vegetable peeler and add to the bowl.

In a small bowl, mix together the dressing ingredients: soy sauce, rice vinegar, sesame oil, lime juice, and sriracha.

Pour the dressing over the salad and toss to combine.

Garnish with sliced green onions and black sesame seeds.

Serve with a lime wedge on the side.