While water comes to a boil for the noodles, prepare all your vegetables to maximize efficiency. Finely shred the napa cabbage and red cabbage, julienne the carrot, thinly slice the scallions, mince the serrano pepper (removing seeds for less heat), chop the cilantro, and tear the mint leaves. Arrange everything in separate small bowls so you're ready to assemble quickly once the noodles are cooked. I like to do all my knife work first so I can focus on getting the flavors right during assembly.

Bring a pot of water to a boil and add the brown rice noodles, stirring occasionally to prevent sticking. Cook according to package directions until the noodles are tender but not mushy, typically 6-8 minutes. Drain the noodles in a colander and rinse thoroughly under cold running water until they're completely cooled and no longer sticky. This stops the cooking process and prevents the noodles from clumping together.

In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced ginger, and minced garlic until well combined. Add the lime juice and stir to incorporate. Finally, drizzle in the avocado oil and toasted sesame oil while whisking constantly to emulsify the dressing. The combination of these oils creates a silky texture and the acidic components help everything blend smoothly together.

Place the cooled noodles from Step 2 in a large mixing bowl. Add the shredded napa and red cabbage, bean sprouts, julienned carrot, and thawed edamame. Pour the dressing from Step 3 over the noodles and vegetables. Using two forks or salad tongs, toss everything together vigorously for about 1-2 minutes, making sure the dressing coats every component evenly and the noodles are separated and not clumped. I find tossing for a full minute ensures the flavors really marry together.

Transfer the dressed noodle salad to a serving platter or individual bowls. Top with the fresh cilantro and torn mint from Step 1, along with the sliced scallions and minced serrano pepper. Finish with a generous sprinkle of toasted sesame seeds for crunch and nutty flavor. Serve immediately while the noodles are still cool and the vegetables are crisp.