Chop the vegetables and bring a large pot of water to a boil for the rice noodles.
When the water is boiling, turn off the heat and add the rice noodles. Stir and leave in the water until cooked (about 5 minutes). Drain noodles and rinse under cool water.
In a wok or a nonstick skillet over medium-high heat add 1 tablespoon of oil. Add green pepper and onion; cook for about 5 minutes.
Add the spinach and edamame and cook for another 3 minutes.
Mix all the sauce ingredients together.
Add the cooked rice noodles and the sauce to the vegetables. Mix well and cook until the sauce is mostly absorbed, about 3 minutes.