Creating this Cold Ginger Noodle Salad with Mint, Edamame & Orange is straightforward if you follow these simple steps:

1. Cook the Rice Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

2. Blanch the Edamame: In the same pot, bring fresh water to a boil. Add shelled edamame and blanch for 2-3 minutes. Drain and rinse under cold water before setting aside.

3. Prepare the Vegetables: In a large bowl, combine the shredded carrots, bell peppers, and torn mint leaves. Mix gently.

4. Make the Dressing: In a small bowl, whisk together the orange zest, orange juice, grated ginger, soy sauce, sesame oil, rice vinegar, and honey (if using). Adjust seasoning with salt and pepper to taste.

5. Combine Ingredients: Add the drained rice noodles and blanched edamame to the bowl of vegetables. Drizzle the dressing over the top.

6. Toss Thoroughly: Using tongs or two forks, toss everything together until well-coated and all ingredients are evenly distributed.

7. Chill the Salad: Transfer the salad to the refrigerator for at least 10 minutes before serving. This allows the flavors to meld nicely.

8. Serve: Just before serving, give it another gentle toss and garnish with chopped peanuts or sesame seeds if desired.