Cook the soba noodles according to package directions- usually around 5 minutes or so. Drain and set to the side.
Meanwhile, heat the coconut oil in a pan over medium heat and toss in the green beans, snap peas and carrots, cooking for a few minutes until softened.
Whisk together the tamari, coconut nectar, miso, ginger, red chili flakes in a small bowl.
Toss the soba noodles in with the veggies, and the sauce. Stir well. Turn off the heat and mix in the sesame oil, sesame seeds, lime juice and cilantro.
Serve fresh.