Prepare the dressing by mincing the garlic and ginger.
Add the ginger and garlic to a medium-sized bowl along with the remaining dressing ingredients. Whisk until smooth and set aside.
Bring a pot of water to a boil and cook your noodles according to the package. Drain and rinse with cold water. Set aside.
Add ½ teaspoon of oil to a pan on medium-high heat and add frozen edamame. Cook for a few minutes until no longer frozen and the outside is just slightly starting to brown. Remove from pan and place in a large bowl.
Thinly slice the red pepper, green cabbage, red cabbage, and cucumber and throw them in the bowl with the edamame.
Next, chop the cilantro and shred the carrot. Add to the large bowl along with the sesame seeds.
Toss together the veggies and cooked noodles.
Pour in the sesame miso dressing and toss to coat.
Divide noodle salad in to serving bowls or Tupperware. Top with sesame seeds, more cilantro, and a lime wedge. Enjoy!