Boil rice noodles according to package instructions, usually only for about 5 minutes. Drain and set aside.
Using a large mixing bowl, toss together the cooked rice noodles, all of the veggies and pour the dressing over the noodle salad. Mix together until everything is coated with the dressing.
If a spicy version is desired, pour in the gochujang mixture and toss together again.
Garnish with diced scallions, sesame seeds, peanuts, lime wedges (if desired) and a handful of fresh mache rosettes sprinkled over the top and serve immediately. Enjoy!