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Boil a pot of water and prepare the ramen according to package instructions. Drain and rinse with cold water, then return to the pot off heat. Note: to prevent sticking, I like to toss with a drizzle of toasted sesame oil.
Meanwhile, add the coconut aminos, peanut butter, rice vinegar, sesame oil, sriracha, warm water, and ginger to a small box or jar. Whisk or shake vigorously until smooth, about 45 seconds.
Add the cooked noodles, edamame, cucumber, and green onion to a mixing bowl. Pour the peanut sauce over everything and toss until evenly coated. Top with a generous sprinkle of chopped cilantro and mint.
Chill in the refrigerator until serving. Top each serving with a sprinkle of sesame seeds (if using) and squeeze of lime juice.