Step 1

Cook the noodles in salted water according to package instructions until nearly tender (I used rice noodles, which cook in about 3 to 5 minutes). Drain the pasta and rinse it under cool water for two minutes moving the noodles around as you do it.

Step 2

Work on the dressing. In a large bowl, combine the tahini with the lime juice, vinegar, and a little bit of cold water (start with 1 tablespoon). Season with kosher salt, black pepper, and red chili flakes (or Aleppo pepper). Whisk, adding a little more water as needed until the tahini loosens to the consistency of a creamy dressing. Add the garlic, grated ginger, and a drizzle of good extra virgin olive oil. Taste and adjust the seasoning to your liking.

Step 3

Give the pasta another rinse under cold water to loosen it (rice noodles can especially get sticky and clumpy). Drain.

Step 4

Add the noodles to the bowl with the tahini dressing. Toss with a pair of tongs to coat the pasta. Add the chopped veggies, cilantro, and toasted slivered almonds. Toss again until well combined.

Step 5

Taste and adjust seasoning, and if you need another drizzle of olive oil to loosen the salad, add that. Serve immediately with lime wedges on the side.