Cook noodles according to package instructions. Drain and rinse with cold water. Toss with a drizzle of sesame oil to prevent the noodles from sticking and spread on a baking sheet to cool completely. Once the noodles have cooled, add to a large mixing bowl along with the edamame, pepper, cabbage, carrot and mint. Add in the Tokyo sauce, vinegar, Sambal, remaining 1 teaspoon sesame oil and 1 teaspoon salt. Toss to combine. Refrigerate for at least 15 minutes, allowing the flavors to come together. Season to taste with salt. Top with a drizzle of sweet and salty Tokyo sauce and a sprinkle of Little Goat went to Japan crunch for a touch of bold umami flavor. Dig in!