To make the dressing; combine the peanut butter and mirin into a small jar or bowl. Use the back of a spoon to help break up the peanut butter and mix until it is a smooth liquid. Add the remainder of the dressing ingredients and stir well. Set aside until serving.
For the salad; prepare all of the fresh ingredients; slice the cucumber into ribbons by using a peeler or mandolin, shred the carrot into thin strips by using a mandolin or a grater and thinly slice the radish.
Place the frozen edamame beans into a bowl, pour over the boiling water and allow to sit for 5-7 minutes until the edamame changes colour to a bright green and they are thawed. Drain and set aside.
Slice the avocado into thin slices, squeeze over lime juice to prevent the flesh from browning.
Bring a medium-size pot half-filled with water and a good pinch of sea salt to boiling point, add the soba noodles and cook to the packet’s instructions (est 5-7 minutes). Drain and drizzle over a little olive oil to help prevent the noodles sticking together.
Add the drained noodles to a large mixing bowl. Add the edamame beans, shredded carrot, radish, cucumber, crushed peanuts and 3/4 of the mint leaves. Pour over the dressing, using your hands very gently toss the salad to evenly coat.
Place the salad on a platter, arrange the avocado slices into fans over the top along with the remainder of the mint leaves. Add a sprinkle of black sesame seeds.