Preheat your oven to 400°F (200°C) and spread the thawed edamame on a baking sheet, spray with cooking oil, and sprinkle with sea salt. Roast for 10–15 minutes until golden and crispy, shaking halfway through.

While the edamame roasts, bring salted water to a boil in a pot. Add dried noodles and cook according to package instructions, about 7–10 minutes. Drain without rinsing.

In a mixing bowl, combine tahini, soy sauce, lime juice, honey or maple syrup, sesame oil, grated ginger, and minced garlic. Gradually whisk in water until smooth.

Toss the warm noodles with the creamy dressing until well-coated, and let cool for about 5 minutes.

Add the roasted edamame and thinly sliced vegetables to the noodles, mixing thoroughly to distribute.

Garnish with fresh cilantro, crushed peanuts, and sesame seeds. Serve at room temperature.