Place the tahini, ginger, tamari, maple syrup, lime juice, and ½ cup / 125 ml of water in a blender and blend on high until smooth and creamy. Taste and adjust the seasonings, if necessary. Set aside.
Prepare the noodle salad:
Bring a pot of heavily salted water to a boil. Add the pasta and cook until just less than al dente, according to the package directions. Add the peas to the boiling water, remove from the heat, and let it sit for 1 minute. Drain and rinse with cold water.
In a large serving bowl, toss the pasta and peas with the carrots and radishes. Pour about three quarters of the sauce over top and toss to combine. Divide the noodles among four bowls and garnish with cilantro, more sauce if desired, and Sesame Salt.