Zesty Thai Noodle Salad

• 0.5 cup edamame beans*, shelled, frozen
• 1 packet of vermicelli rice noodles
• 1 coleslaw mix from the supermarket, leave out the dressing.
• 8 cup mixed leaves
• 1 cup snow peas, sliced on an angle
• 1 red capsicum, sliced
• 2 spring onion stems, chopped
• 2 avocados, sliced
• 1 handful coriander, chopped with stalks
• 1 handful of mint, removed from stem
• 1 cup bean shoots
• 0.25 cup extra virgin olive oil
• 1 lemon, juiced
• 4 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp rice wine vinegar
• 2 tbsp sweet chilli sauce
• 2 tbsp coconut, raw or brown sugar