Prepare all vegetables first: peel and seed the cucumber before cutting into thin matchsticks, slice the green onions, grate the carrot, and measure out the edamame.

Make the dressing by whisking together the sesame oil, rice wine vinegar, Braggs liquid aminos (or soy sauce), ginger, minced garlic, and lemon juice to taste.

Place the prepared vegetables and dressing in the refrigerator to chill while cooking the noodles.

Cook the udon noodles according to package directions, which typically take about two minutes.

Once cooked, drain the noodles in a colander and rinse thoroughly with cold water until completely cool to the touch.

Let the noodles drain for about 5 minutes, then rinse again and shake well to remove excess water.

Transfer the cooled noodles to a large bowl and add the chilled cucumber and edamame.

Pour the dressing over everything and toss gently to coat all ingredients evenly.

Sprinkle the grated carrot and sliced green onions on top for color and freshness.

For best flavor, chill the salad in the refrigerator for about an hour before serving to allow the flavors to meld together.