Prepare the salad dressing by whisking all the ingredients together in a small bowl.
Prepare the rice noodles as per the package instructions. Rinse under cold water, drain very well and add to a large bowl. Poor over half the dressing and toss the noodles well. Let them soak up the dressing while you prepare the rest of the salad.
Top and tail the beans and snow peas and add to a microwave bowl with a small splash of water. Steam in the microwave for about 2 minutes. Remove and drain well. Allow to cool to room temperature.
Slice the cucumber into small half-moons, thinly slice the capsicum into 2.5cm (1 inch) wide slivers, and slice green onions into thin pieces.
Roughly tear the leaves of the coriander, basil, and mint into smaller pieces.
Add beans, snow peas, cucumber, capsicum, green onions, and herbs to the bowl of noodles. Toss very well to coat everything in the dressing.
Tip out onto a serving platter, top with remaining dressing and sprinkle with sesame seeds.
Leftovers: keep refrigerated in an airtight container up to two days
serving suggestion: to make this salad even heartier serve with baked tofu (like this) or some chicken (for the omnivorous)