Set a large pot over medium-high heat. Add 4-5 cups of water + salt and bring it to a boil.
Add noodles and **undercook** by around 2 minutes (according to the package instructions).
Add green beans + frozen peas and cook for 2 minutes (or until the noodles are done). We want the beans to be 'just crunchy' so 2 minutes is more than enough.
Turn off the heat. Using a sieve, immediately transfer everything to a bowl-ful of ice-cold water. Set aside.
Time to prepare the dressing. In a large bowl, add all the dressing ingredients - tahini + garlic + ginger + maple syrup + soy sauce + rice vinegar + toasted sesame oil + extra virgin olive oil + pepper + lemon juice.
Using a whisker, combine everything until thick and creamy. Add 2 tablespoons of water and combine again until smooth. You can adjust this water content to your liking. Set aside.
Back to the noodles. Drain and transfer the noodles onto a large bowl. Add cucumber + red cabbage + green onion + cilantro + toasted sesame.
Next, add the dressing and gently mix everything using tongs.
That's it, cold tahini noodle salad is ready. Plate up, and enjoy!