This noodle salad can be served cold, as it was originally intended, or hot. I prefer it hot. This is a vegetarian recipe, but even for meat eaters it is beautiful. It is very versatile; you can easily adjust it to your preferences, adding complementary flavors and ingredients. It is also wonderful as is.
Bring a large pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain and let cool.
Bring a small pot of water to a boil; add edamame and 1/2 teaspoon salt. Cook, stirring occasionally, until edamame turn bright green, about 5 minutes. Drain and rinse with cold running water.
Whisk remaining 1/4 teaspoon salt, hummus, rice vinegar, olive oil, liquid aminos, cilantro, and garlic together in a large bowl. Add soba noodles, edamame, cabbage, and cashews; toss to coat with hummus mixture. Garnish with sesame seeds.
Per Serving: 426 calories; protein 14.1g; carbohydrates 57g; fat 18.9g; sodium 1478.5mg.