In a medium-sized bowl, whisk together sesame oil, tahini, peanut butter, liquid aminos, rice vinegar, brown sugar, ginger, crushed garlic. Add a bit of sambal oelek or other chili paste if using, to taste.
For the noodle bowls:
Cook the black bean spaghetti according to the package instructions. Mine takes only about 8 minutes to cook.
Rinse the noodles under cold water, and toss with a bit of sesame oil to avoid clumping.
Portion the noodles into four bowls. top with broccoli florets, radish matchsticks, diced cucumber, green onion, and cilantro.