In a small food processor, add all the dressing ingredients, pulse until it’s in a coarse paste. Remove and set aside.
Cook rice or soba noodles according to package (I prefer a medium width rice noodle). Then drain the noodles and rinse with cold water. Toss with sesame oil to prevent sticking.
Chop all the veggies and toppings.
Add cooked noodles to a big bowl and toss well with the dressing mixture.
Add 1/2 or 3/4 of the veggies (not sesame seeds or scallions) to the noodles and stir well to combine. Store noodles in the fridge until serving.
To finish noodles top with rest of veggies, sesame seeds, and scallions.
Season noodles with soy sauce, chili garlic sauce, or sriracha to your tastes.