1. Marinate the Lamb: 

In a medium bowl, mix together the soy sauce, mirin (or honey), sesame oil, minced garlic, and grated ginger. Add the thinly sliced lamb to the marinade, tossing to coat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients. 

2. Cook the Soba Noodles and Edamame: 

Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions (usually 4-5 minutes) until al dente. In the last minute of cooking, add the edamame to the boiling water with the noodles. Drain the noodles and edamame in a colander and rinse under cold running water to stop the cooking process and remove excess starch. Drain well and set aside. 

3. Prepare the Dressing: 

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), lime juice, grated ginger, and chili garlic sauce (if using). Taste and adjust seasoning as needed. 

4. Stir-Fry the Lamb: 

Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Add the marinated American lamb slices in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry for 2-3 minutes until the lamb is browned and cooked through. Remove from heat and set aside. 

5. Assemble the Salad: 

In a large mixing bowl, combine the cooked soba noodles and cabbage, edamame, cucumber matchsticks, carrots (if using), scallions, and fresh cilantro or mint. Toss gently to combine. Pour the dressing over the noodle mixture and toss to coat everything evenly. 

6. Serve: 

Divide the soba noodle salad among serving plates or bowls. 

Top each serving with the stir-fried lamb slices. Garnish with chopped peanuts and sesame seeds. Serve immediately, or refrigerate for up to 2 hours before serving for a chilled salad.