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Pickle the radishes up to 2 days (or at least 30 minutes) ahead of eating. Place them in a medium bowl and add ¾ teaspoon of salt. Using your hands, gently massage for a minute or two, then add the remaining pickle ingredients. Transfer to a small bowl or jar and keep in the fridge until ready to use.
Rehydrate the seaweed: this takes 30 minutes in cold water (which is the best option) or 10 minutes in hot water. Once rehydrated, drain and roughly tear any very large pieces and set aside in the fridge.
Place all the ingredients for the lemon soy dressing in a large screw-top jar and shake to combine. Keep in the fridge until ready to use.
Bring a large pot of water to the boil. Add the noodles, stir, then cook for 3 minutes. Add enough cold water to stop the boiling process and continue to cook for another 2 minutes. Drain in a sieve and rinse under cold running water. Drain well again, then transfer to a large bowl and add the sesame oil, mixing it through with your hands. Cover and keep in the fridge until cold.
When ready to serve, use your hands to loosen and separate the noodles and add all the dressing, the drained radishes, wakame, avocado, spring onions and basil. Toss gently to mix through, then transfer to a rimmed serving platter or shallow bowl. Scatter over the toasted sesame seeds and serve.