Bring 1 cup of water to boil in a medium pot; add edamame. Return water to a boil, reduce to a simmer, and cook 2–3 minutes, until beans are hot. Strain, and rinse with cold water. Transfer edamame to a large bowl.
Fill the same pot with water, and bring to a boil. Add noodles, return water to a boil, stirring to separate noodles. Reduce heat to low, and simmer about 3 minutes, until tender. Strain, and rinse with cold water. Add to bowl with edamame.
In a small bowl, whisk vinegar, miso, ginger, honey and cayenne. Drizzle in sesame oils, and whisk to emulsify.
Add to noodles, along with cucumber, carrots and cilantro. Stir gently to combine. Garnish with sesame seeds.