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Start by boiling the noodles. Add the noodles to a pot of boiling water along with a large pinch of salt, and cook until soft but still chewy. About 1 minute before the noodles are done, add in the frozen edamame to blanch them. Drain and rinse the noodles and edamame in cold water and set aside to drain.
In parallel, while the noodles cook, prep the dressing. Add all the ingredients to a small bowl and whisk together. Alternatively, you can whisk the dressing in the same bowl you’ll use for the salad to minimize dishes.
Lastly, mandoline the cucumbers on the thinnest setting, and add to a large bowl along with the scallions and cilantro.
Add the drained noodles and edamame, pour over the dressing, and toss together. Adjust for salt as needed, and top with a generous amount of toasted sesame seeds.