Cook the noodles according to package directions. In the last 2 minutes, add edamame. Drain and rinse with cold water until completely cool.

While noodles cook, prepare your protein if not already cooked. For chicken: poach or grill, then shred. For shrimp: boil or saute until pink. For tofu: press, cube, and pan-fry until golden. Chill in refrigerator.

Prepare hard-boiled eggs by boiling for 10 minutes, then transferring to ice bath. Peel and slice when cool.

In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes if using.

In a separate small bowl, whisk together the tahini, peanut butter, and water until smooth and creamy. Keep whisking until completely combined with no lumps.

Add the tahini-peanut butter mixture to the soy sauce mixture and whisk until well combined and smooth. Taste and adjust seasonings as needed.

Add the cooled noodles and edamame to the bowl with the sauce. Add the chilled protein and toss gently until the noodles are evenly coated.

Divide the noodles among serving bowls. Top each bowl with sliced hard-boiled eggs.

Garnish with chopped scallions, toasted sesame seeds, hemp hearts, and chopped peanuts or cashews.

Serve immediately or chill in the refrigerator for at least 30 minutes before serving for a colder dish and best flavor development.