Boil the glass noodles and julienned carrot together until tender, then drain and set aside.

Slice the onion thinly and soak in water to reduce sharpness, then drain.

Defrost the frozen edamame and remove the beans from their pods.

Combine the boiled noodles, carrot, onion, edamame, and crab sticks in a large bowl.

In a small bowl, mix mayonnaise, ponzu soy sauce, sesame oil, and a pinch of salt and pepper to create the dressing.