• Peel and cut carrots in matchsticks 1” long. Slice radishes into rounds 1/8”/3mm thin. Cook/shell edamame as needed.
  1 cup cooked edamame, 1 large carrot, 5 medium radishes
• Mince garlic as fine as possible and chop cilantro.
• Heat a medium to large pot of salted water. Cook soba noodles until just chewy (about 7-8 minutes for thin noodles) stirring a couple of times to separate them. Once cooked, drain and rinse noodles in lukewarm or cool water.
  6 ounces soba noodles

Make the dressing:

• Combine all dressing ingredients in a small bowl or measuring cup and whisk until incorporated.
  1 ½ tablespoons toasted sesame oil, 2 tablespoons soy sauce, 1 teaspoon dijon or spicy mustard, 1 teaspoon sriracha, 1 teaspoon maple syrup, 2 cloves garlic
• Add the noodles, vegetables, and dressing to a bowl. Toss to coat everything.
• Serve immediately with chopped cilantro and sesame for a warm meal.
  2 tablespoons toasted sesame seeds, ¼ cup fresh cilantro leaves