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Soba Salad With Soy-Wasabi Vinaigrette

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1 garlic clove, minced

6 ounces Japanese curly noodles (chucka soba), uncooked

1 cup frozen shelled edamame (green soybeans)

4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)

4 ounces whole baby carrots, quartered lengthwise

3 tablespoons rice vinegar

3 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

1 tablespoon prepared wasabi paste

1/2 cup thinly sliced radishes

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