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Heat the grill to high.
Place the tomatoes onto a baking tray. (If making ahead for lunch, simply halve the tomatoes and keep them raw.)
Pick the coriander and mint leaves, discarding the mint stems. Trim and thinly slice the spring onion and coriander stalks. Place all the herbs and spring onion into a bowl of ice water.
Cook the noodles in a large pan of boiling water following packet instructions. Once cooked, drain the water and give the noodles a good wash in cold water.
Slide the tomatoes under the grill and cook for 6-10 mins until softened and starting to char. (Skip this step if making ahead for lunch.)
Combine the vinaigrette ingredients in a medium bowl. Tip in the charred cherry tomatoes and mix to combine. Taste and season with some salt, if needed. (If making ahead, don’t tip the tomatoes into the dressing.)
Drain the herb mixture and add to a small bowl along with the sesame oil and seeds. Toss to combine.
To serve, divide the noodles between bowls. Top with the dressed tomatoes and herb salad. If making ahead, share the dressing into boxes. Layer on top the noodles, halved raw tomatoes and herb salad. Refrigerate until ready to eat and shake to dress the noodles.