Bring a large pot of salted water to a boil. Prepare the vegetables by cleaning and chopping them into bite-sized pieces. Snap peas can be kept whole if not too large. Place vegetables in the fridge once cut.
Cook the noodles very quickly, following package directions. (Freshest pasta may only need 50-75 seconds). Rinse well in cold water. Toss with a few dashes of sesame oil. Store in a container in the fridge to keep cooling down.
Whisk together the sesame oil, tahini, sugar, soy sauce, ginger, vinegar, hot oil and ½ tsp freshly ground black pepper. Thin the sauce with 1-2 tbsp warm water until it’s the consistency of heavy cream. Store in the fridge.
When ready to eat a serving, toss the three things together – noodles, fresh veggies, sauce (¼ to ½ cup per serving).