In a glass jar with a tight-fitting lid, combine the granulated sugar, soy sauce, rice vinegar, sesame seeds, and ground allspice. Secure the lid and shake vigorously for about one minute until everything is thoroughly mixed and the sugar begins to dissolve.

Add the vegetable oil and sesame oil to the jar. Shake again for another full minute until the dressing is fully emulsified. Transfer to the refrigerator and allow it to chill for at least one hour to let the flavors meld.

While the dressing chills, prepare the pasta. Bring a large pot of water to a boil. Break the noodles in half and cook according to package directions until tender yet firm. Just before draining, pour the hot water directly over the frozen peas and carrots placed in a colander. This quickly blanches the vegetables while draining the noodles. Rinse both under cold running water to stop the cooking process and cool the pasta completely. Let them drain thoroughly.

Transfer the cooled pasta and vegetables to a large serving bowl. Add the coleslaw mix, edamame, and sliced green onions. Toss gently to mix the ingredients evenly. Pour the chilled dressing over the salad and toss again to ensure every component is well coated.

Serve the noodle salad in individual bowls and garnish with crispy fried wonton strips for added crunch, if desired.