Boil a large pan of water, add the noodles and cook as per pack instructions. Drain and run under cold water. This prevents the noodles from sticking together.
200 g (7 oz) dried whole-wheat noodles
Place the noodles in a large bowl, add the carrots, peppers, radishes, cucumber and edamame beans. Toss together and divide between four bowls. Sprinkle on the white and black sesame seeds.
2 large carrots, 1 red pepper, 1 yellow pepper, 6 radishes, 1 cucumber, 100 g (3.5 oz) fresh, cooked edamame beans, 1 tsp sesame seeds, 1 tsp black sesame seeds
Place the dressing ingredients into a small bowl and whisk until combined. Serve with the rainbow salad.
5 tbsp olive oil, 2 tsp white wine vinegar, 2 tsp Dijon mustard, 3 tsp honey, pinch salt and pepper