In a small bowl, whisk together 2 tablespoons of rice vinegar, 3 tablespoons of tamari or soy sauce, 2 tablespoons of toasted sesame oil, 1 teaspoon of freshly grated ginger, and 1 clove of grated garlic. Add 1 tablespoon of maple syrup or honey. Blend well and set aside.

Bring a large pot of water to a rolling boil over high heat. Gently add in 8 ounces of soba noodles, stirring occasionally. Cook for 5-7 minutes, until tender but firm, then drain in a colander.

Immediately rinse the soba noodles under cold running water to remove excess starch, then toss with 1 teaspoon of oil to keep them coated and silky.

In a large mixing bowl, add the cooled soba noodles and pour the prepared sesame dressing over them. Gently toss to coat each noodle evenly.

Divide the noodles into serving bowls. Top with sliced avocado, snap peas, edamame, and radishes. Finish with mint leaves and sesame seeds, and drizzle with additional tamari or sesame oil if desired.