Slice scallions and small red bell peppers THINLY. Mince garlic. Slice ginger into matchsticks. Shell edamame if not already shelled.

Cook pasta al dente according to package instructions in a large pot of generously salted water.

Cook edamame by putting into water and bringing to a boil.

Meanwhile, in a separate mixing bowl, combine soy sauce, garlic, vinegar, sesame oil, vegetable oil, and hot chili oil. Whisk until combined.

When the pasta is ready, drain it. Then immediately toss with the dressing and 1/2 cup green onions until the pasta is evenly coated with the dressing.

Serve immediately, topped with toasted sesame seeds.