Serves 3
1 (3") piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1/2 cup tahini
1/4 cup low-sodium soy sauce or tamari
1/4 cup mirin (Japanese rice wine)
1/4 cup unseasoned rice vinegar
1/4 cup hot chili sesame oil, plus more for serving
2 tbsp. vegetable oil
1 lb. mushrooms such as shiitake, sliced
1 tsp. kosher salt, divided, plus more
2 cups sliced carrots and zucchini, each
1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced
8 oz. rice noodles of any shape
Toasted sesame seeds
Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.
Heat vegetable oil in a large skillet over high. Add sliced mushrooms and scatter in an even layer across skillet. Cook, undisturbed, until well browned, about 7 minutes; season with 1/2 tsp. salt.
Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.
Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5–10 minutes, depending on their shape. Drain and transfer to a large bowl Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce. Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.