In a medium bowl, whisk together the rice vinegar, tamari, sesame oil, grated ginger, minced garlic, and maple syrup until well combined. Set aside.

Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions, usually about 5-7 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine cooled soba noodles with the prepared dressing and toss to coat evenly.

Slice avocado and squeeze fresh lemon juice over to prevent browning. Add to the noodle mixture along with snap peas, edamame, and radishes. Toss gently.

Transfer to a serving bowl and sprinkle with toasted sesame seeds before serving.