Prep the vegetables: Peel the carrot and cut it into matchsticks. Slice the radishes thinly. If using frozen edamame, cook according to package instructions, about 5 minutes.

Cook the soba noodles: Bring salted water to a boil, add noodles, and cook for 7-8 minutes. Drain and rinse under cold water.

Make the sauce: In a bowl, whisk together toasted sesame oil, soy sauce or tamari, mustard, sriracha, maple syrup, and minced garlic until smooth.

Combine: In a mixing bowl, combine the cooked noodles and vegetables. Pour the sauce over and toss gently.

Serve: Garnish with chopped cilantro and toasted sesame seeds. Serve warm or chilled.