Step 1

Cook the rice noodles according to the package directions. Drain and rinse the rice noodles under cool water.

Step 2

Whisk together the soy sauce, sesame oil, rice wine vinegar, sesame seeds, sriracha, garlic and ginger. Set aside.

Step 3

To assemble bowls: evenly divide the cabbage on the bottom of each of 4 serving bowls. Layer on the avocado, carrots, edamame, cucumber, radish, and green onion. Divide and add the rice noodles in the middle of bowl on top of the other ingredients.

Step 4

Drizzle on 1/4 of the dressing onto each bowl. Serve immediately.

Step 5

Store any leftovers in an airtight container in the fridge for up to three days.