Using a julienne peeler, slice the carrots in long thin strips. Or use a vegetable peeler to slice them into ribbons.
Whisk the sauce together in a bowl until emulsified.
Boil two big pots of water. Toast the sesame seeds in a pan for 4 to 5 minutes over medium-low heat. Shake the pan frequently to prevent burning.
Once the water is boiling, cook the soba noodles in one pot until al dente, about 5 minutes. Drain and rinse in cold water. Cook the frozen edamame in the other pot for 4 to 6 minutes. Drain.
Combine the soba noodles, edamame and carrots in a large bowl. Pour the dressing over the top and toss together with chopped cilantro and sesame seeds. May be served warm or cold.