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Cook soba noodles according to package directions, adding edamame in the last minute to blanch.
Drain, rinse, and toss with a drizzle of sesame oil so they don’t stick.
Pat the shallots dry and add them to cold avocado oil in a small pan.
Heat on medium for 3-4 minutes, then add the chilies and cook another 2-3 minutes, until the shallots are brown and crispy.
Use a slotted spoon to transfer them to a plate and pour the remaining oil into a heat-safe bowl.
Combine soy, lime, maple syrup, rice vinegar, miso paste, sesame oil, and the reserved shallot oil.
Add to the noodles along with the cucumber, cabbage, and cilantro.
Store noodles in the fridge and keep crispy shallots & chilies in an airtight container on the counter to top with when serving.
Or eat right away and double the recipe next time!