To a large pot of salted water, add soba noodles and edamame. Cook according to package directions then drain and rinse with cold water; set aside.
To a large, deep skillet over medium heat, add olive oil. When oil is hot, add mushrooms and cook, stirring frequently, for 2 minutes. Add onion, ginger paste, and red bell pepper; cook an additional 2 minutes.
Stir in green cabbage slaw mix and season with salt and pepper, to taste. Cook 3 minutes to heat through and soften peppers.
To the skillet with vegetables, add the noodles and edamame. Toss to combine ingredients then stir in ginger-tamari ponzu sauce. Cook 3 minutes more or until noodles are heated through.
Top with scallions, sesame seeds, and sriracha sauce. Serve warm.