Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water.
While the water heats and the soba noodles cook, prepare the remaining salad ingredients.

• Remove the stems and seeds from the sweet frying peppers; thinly slice the peppers crosswise.
• Thinly slice the sugar snap peas on the diagonal.
• Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
• Zest and juice the lime.
• Strip the mint leaves from the stems; coarsely chop the leaves.

In a small bowl, using a whisk or fork, stir together the tamari dressing with as much sambal oelek as you like.
In a large bowl, combine the soba noodles, peppers, snap peas, avocado, carrots, edamame, sesame seeds, lime zest and juice, and mint. Drizzle with half the tamari dressing, season to taste with salt, and toss to combine.

Transfer the soba noodle salad to individual bowls and serve the remaining dressing on the side.

Chef's Tip: Rinsing the cooked soba noodles with cold water not only cools them down and stops the cooking but also washes off excess starch. The best way to rinse them is to dump the drained noodles back into the emptied pot, fill the pot with cold water, swish the noodles around with your hands, and then drain. Repeat until the water runs clear.