Start by cooking the green tea noodles according to the package's instructions.

While noodles are cooking, make the sauce - simply combine all sauce ingredients into a blender and blend on high until everything is smooth.

When noodles are done, drain and set aside.

Prep the veggies - chop the scallions, de-shell the edamame (if needed - I bought my pre-shelled), and peel the carrots. I used a vegetable peeler to make carrot "ribbons".

Bring a Le Creuset nonstick pan to medium heat with a little neutral oil (like sunflower or grapeseed). Once oil is hot, add in edamame. Stir-fry for 1-2 minutes, or until edamame gets a tiny bit brown on the bottom.

Then, add in the cooked noodles, carrots, and chopped scallions. Mix everything together well in the pan.

Pour in the sauce over the noodles and mix well. Stir-fry everything for about 5-7 minutes, completely depending on how brown you want the noodles to get. I like my noodles to get a bit crisp, so I stir-fried them for longer.

Serve the noodles in bowls, garnished with sesame seeds, cilantro (if you like), and more scallions.

Enjoy!