Let's cook.
Bring a large pot of water to a boil and cook the soba noodles according to package instructions, typically 4-5 minutes.
Drain the noodles and rinse thoroughly under cold water to remove excess starch; set aside.
In a medium bowl, whisk together the toasted sesame oil, soy sauce, and grated ginger to create the dressing.
In a non-stick skillet over medium-high heat, sauté the sliced chicken until fully cooked and golden brown, about 6-8 minutes.
Add the shredded carrots and edamame to the skillet for the final minute of cooking just to warm them through.
Transfer the cooked noodles into the skillet with the chicken and vegetables.
Pour the dressing over the mixture and toss everything together over low heat for 1 minute until evenly coated.
Divide into four bowls and garnish with the toasted sesame seeds before serving.
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