"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.
To serve hot, heat 1 to 2 tablespoons oil in a large skillet and saute ingredients over medium-high heat until heated through, 5 to 10 minutes.
Variations: Use any hummus you like; adjust spiciness and flavor to your personal tastes. You can substitute soy sauce for the liquid aminos. Apple cider, white wine, or red wine vinegar are all good options as well - if you add balsamic, be gentle, that stuff goes a long way! I use olive oil, but any light vegetable oil should work, like canola or avocado. Any long noodle will work. I often use lo mein noodles or spaghetti; you can even use veggie or shirataki noodles. Any kind of cabbage will work. You can try this with any bean. Peanuts work instead of cashews, and although I haven't tried anything else, I'm sure other nuts would be just as tasty. Roasting them isn't strictly necessary, especially if you are serving this dish hot.