In a large mixing bowl, whisk together the lime juice, vinegar, fish sauce, honey, sesame oil, and chili garlic sauce.

Cook the Organic Adzuki Bean Spaghetti according to the package directions. Drain and add to the bowl with the dressing. Toss to coat.

Peel the cucumber and cut in half lengthwise. With a spoon, scrape out the seeds. Slice thinly and add to the spaghetti. Add the onion, bell pepper, cilantro, and basil. Toss to combine. Refrigerate until cold – about an hour. (The salad can also be eaten at room temperature if desired.) Toss the salad again before serving. Garnish with the sesame seeds and serve.