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Put the chicken thighs into a saucepan with the ginger and soy sauce. Add enough cold water to cover, then bring to a gentle simmer and cook for 12-15 minutes until cooked through. Take off the heat and leave to cool to room temperature in the water.
Cook the buckwheat noodles following the packet instructions. Drain and rinse under cold water to stop them cooking, then set aside.
Blend all the ingredients for the dressing and season with salt to taste. Add a splash of water if needed, to loosen.
Remove the chicken from the pan, discarding the cooking liquid and ginger, and roughly slice the meat.
In a large bowl, combine the noodles, chicken, cabbage, carrot, edamame, spring onions, coriander and sesame seeds. Pour over the dressing and toss until everything is well coated. Enjoy cold or at room temperature.