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Bring a large pot of water to a boil and cook the noodles according to package instructions until just shy of al dente. Drain and rinse under cold water.
Heat oil in a large skillet over medium heat. Add the edamame, garlic, and ginger, cooking for about 1 minute until fragrant.
In a bowl, whisk together coconut milk, peanut butter, miso, soy sauce, lime juice, and red curry paste until smooth.
Add the cooked noodles to the skillet, pour in the sauce, and toss everything together over medium heat for about 1 minute until warmed through.
Serve immediately, garnished with scallions, sesame seeds, and a drizzle of chili crisp.