Bring a pot of water to a boil. Place a colander in the sink. Rinse and peel cucumber. Slice into thin half-moons. Rinse edamame. Rinse and finely slice green onions on a bias (at a 45 degree angle.) Rinse and halve lime. Slice one half of the lime into squeezable wedges.

In a bowl, combine peanut butter, half the chili sauce (or to taste), reserving any remaining for garnish, seasoned rice vinegar, and juice of half the lime ( or to taste). Add a pinch of salt and pepper. You may thin sauce with a little water if desired.

Add rice noodles to the boiling water and cook for 1-3 minutes. Once tender, drain in the colander and rinse with cold water to stop the cooking process. Shake out any excess water from the noodles.

Ladle a serving of rice noodles into a shallow bowl. Working your way around the perimeter of the bowl, add the cucumbers, slaw mix, microgreens, edamame, and green onions. Top bowl with sesame seeds, a generous drizzle of peanut butter sauce, and any remaining chili sauce.