In a blender or food processor, combine the Gochujang, Tamari, raw cashew butter, maple syrup, lime juice, rice vinegar, tomato paste, garlic, ginger, arrowroot powder, and vegetable stock. Blend until smooth and creamy, about 1-2 minutes.

Bring a pot of salted water to a boil, then add your noodles. Cook according to package instructions, reducing the time by 1-2 minutes for al dente. Drain and rinse the noodles under cold water.

Heat a large skillet over medium-high heat and add avocado oil. Once shimmering, toss in the sliced carrot, chopped broccolini, and snap peas, sautéing for about 5 minutes.

Add the thawed edamame to the skillet with the vegetables. Stir and cook for an additional 2 minutes.

Increase the heat slightly and add the cooked noodles and prepared sauce to the skillet. Toss everything together for about 1 minute.

Stir in the sliced green onions and sprinkle sesame seeds on top before serving hot.