Step 1

Bring a large pot of salted water to boil over high heat. Stir in noodles and turn down the heat to barely boiling, so the water doesn't spill over. Cook pasta according to package instructions. Grab 1/2 cup of the boiling water and set aside to use in the sauce. Start to check for doneness 2 minutes before the package says. When pasta is al dente, pour into a colander to drain and rinse with cool water.

Step 2

While the pasta cooks, whisk together the sauce. Measure tahini into pyrex measuring cup. Add tamari, maple syrup and vinegar. Grate garlic and ginger over the cup. Sprinkle red pepper flakes over everything. Whisk well. Add enough pasta water to create a creamy sauce that is pourable.

Step 3

Prep the veggies: Thinly slice cabbage, red bell pepper, snow peas and scallions. Cut ends of carrot and use a box grater to shred.

Step 4

Transfer cooked noodles to a large colander and rinse with cold water. Then, add to large bowl and drizzle with sesame oil. Mix well to evenly coat all noodles.

Step 5

Add cabbage, red pepper, snow peas, scallions and carrots to the bowl.

Step 6

Whisk dressing again. If it has thickened too much, add 1-2 Tablespoons additional water. Pour on 1/2 the tahini sauce and mix well. Determine if additional sauce is desired and add.

Step 7

Sesame noodles can be served at room temperature or cold. Add garnish when ready to serve. For spicy tahini noodles, add more crushed red pepper. Pass around some toasted sesame seeds and additional sliced green onions.

Step 8

Refrigerate any leftovers in airtight containers.