Bring a pot of water to a boil and cook noodles as directed. Drain and rinse with cold water then set aside.Lightly grease a skillet and warm over medium heat. Add the bell pepper, carrots and mushrooms then cook until just tender, for about 3 minutes. If you want to layer the vegetables as they are in the picture, cook each vegetable separately.In one of the jars, combine the lime juice, garlic cloves, rice wine vinegar, tamari, sesame oil, and salt & pepper. Seal with the lid and shake well.In the remaining 2 jars, layer 1/4th of the edamame and pour 1/4th of the dressing on top. Top with 1/4th noodles and 1/4th vegetables then sprinkle with 1 tablespoon sesame seeds. Add the leftover edamame, noodles and vegetables to jar with remaining dressing and sprinkle with rest of sesame seeds. Seal all of the jars with their lids then refrigerate until ready to serve. Noodles can be eaten cold or you can microwave them for 1 minute prior to serving.