Cook noodles according to package directions, drain, rinse with cold water, and shake off any excess water. Place drained noodles into a large bowl.
Add all your grated or thinly sliced veggies to the bowl with the noodles, reserving some of the green scallion tops for garnish. (I like to use a "julienne peeler" for the carrots and cucumber. Details and link in post.)
In a medium-sized bowl, whisk together the tahini, tamari, vinegar, honey, sesame oil, garlic, and 2 tablespoons of sesame seeds. Pour sauce over veggie and noodles and toss to combine.
To serve, sprinkle noodles with remaining scallion and sesame seeds. Serve at room temperature or chill in the refrigerator for up to a day.