Make the citrus ginger dressing: In a sealable jar, combine the orange juice, lime juice, tamari, toasted sesame oil, ginger, and minced garlic. Tightly close the lid on the jar and shake vigorously to combine. Set aside.

Prepare the noodles according to package directions. For most soba noodles, heat a pot of unsalted water over high heat. Once boiling, add the noodles. Turn the heat to medium and let boil for 5-7 minutes. It’s best to cook them for a shorter amount of time to avoid them getting sticky. Immediately drain the noodles and rinse to cold water. Let noodles come to room temperature and place them into a large bowl.

To prepare the edamame and snap peas, place 3 cups of water in a medium saucepan and bring to a boil. Add the frozen shelled edamame. Let boil for 3 minutes then add in the snap peas. Let boil for another 1-2 minutes. Strain and rinse with cold water. Remove the snap peas and cut in half on a diagonal. You can also just add these to the boiling pasta water, if you want to forgo the additional pan.

Once the noodles have cooled to room temperature, toss them with the edamame, shredded cabbage, snap peas, orange segments, and dressing. Taste the salad for seasoning and adjust if necessary (more orange juice, lime juice, tamari, or even a splash of rice vinegar!). Add the chopped green onions and sesame seeds.

Serve the soba noodle salad with additional chopped green onions and a sprinkle of sesame seeds. Store the salad in an airtight container in the fridge for up to 3 days.