To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or simply roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.

To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.

Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan repeatedly to stop burning, until the seeds are turning golden and starting to make popping noises.

Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (possibly about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an extra 20 seconds. Drain.

Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.