Heat a large pot of salted water to a boil on high. Add the broccoli and cook until it is bright green and al dente (still with a slight crunch). Remove the broccoli from the water and put it in a colander. Run cold water over it to quickly cool it, then set aside to drain.
Use the same water you cooked the broccoli in to cook the ramen noodles. Bring the pot of water back to a boil, then add the ramen noodles and cook for about 4 minutes or until al dente. Drain the noodles and discard the water. Rinse with cold water to quickly cool them. Set aside to drain well.
Meanwhile, in a large bowl, whisk the peanut butter and vinegar until smooth. Squeeze in 2 Tbsp juice from the lime(s). Whisk in the soy sauce and sesame oil. Season with salt and pepper to taste.
To the bowl with the dressing, add the drained noodles, broccoli, shelled edamame, carrots and minced red onion. Toss until all components are well coated. Taste and adjust the seasoning to your liking with additional salt, pepper and lime juice. Serve immediately or refrigerate.
