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Cook the udon noodles according to the package instructions, then drain and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
Stir in the frozen edamame and cook until heated through.
In a bowl, mix together the soy sauce, tahini, sugar, and white vinegar until well combined.
Add the cooked udon noodles to the skillet with the edamame, then pour the tahini sauce over the top.
Toss everything together until the noodles are evenly coated with the sauce and heated through.