Cook rice noodles according to package directions, then rinse under cold water and drain thoroughly.

Combine shredded carrots, red bell pepper, purple cabbage, edamame, and green onions in a large bowl.

Whisk soy sauce, rice vinegar, sesame oil, maple syrup, tahini, ginger, and garlic in a small bowl until smooth.

Add the cooled noodles to the vegetable mixture.

Pour the dressing over the ingredients and toss gently until well coated.

Sprinkle with toasted sesame seeds before serving.