Bring a pot of water to a boil to quickly blanch your veggies. Add a pinch of salt to the water before you put in the veggies. When the water is boiling, throw in your veggies for about a minute. Strain out and place in cold water to cool. Drain and set them aside. Deshell the edamame.
In a bowl, make your sauce by combining all the ingredients and whisking together well. Set aside until you’re ready to make your dish.
Take out the bean threads from the package and place into a large bowl. Using a electric kettle, boil water and then, pour it over the noodles, submerging them in water to cook for 5 minutes, drain, and set aside.
In a large skillet, add some olive oil and set to low heat. Toss in the chopped garlic and sesame seeds. Cook down for about 3 minutes. Then, add in the cooked noodles as well as the sauce. Mix together to coat the noodles well. Next, add the blanched veggies and fresh herbs. Cook until everything is heated through. Transfer to a bowl and serve immediately while nice and warm.
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