In a large pot, bring 6-8 cups of water to a boil. Add noodles and cook following instructions on the box. Drain noodles and set aside.
Add edamame to noodles; heat from noddle will defrost edamame.
Chop kale, shred cabbage, pepper, and carrots.
In a blender, combine peanut butter, rice vinegar, lime juice, olive oil, soy sauce, honey, garlic, ginger, salt, and sesame oil, blending until smooth.
In a large bowl, combine the noodles and edamame, vegetables, pumpkin or sunflower seeds, cranberries, and dressing. Lightly mix together until dressing is evenly distributed. Serve immediately, enjoy mindfully!