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Make the dressing: Put the toasted sesame seeds into a blender or food processor and run the machine until the seeds look like wet sand. Add the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, salt and chili sesame oil and blend until combined. Taste and adjust ingredients to your preferences.
Make the omelet ribbons: Whisk eggs with water, sugar and salt until well-blended. Heat a 10-inch skillet over medium and coat lightly with cooking oil. Pour in ⅓ of the mixture to coat the pan thinly. Cook for 1 to 2 minutes until set, then flip and cook for 20 to 30 seconds. Repeat for the remaining mixture.
Stack the omelets and roll into a log. Slice into very thin ribbons.
Cook the noodles in well-salted water until tender but firm, usually 4 to 5 minutes. Drain and run cold water over them to cool.
To serve: Arrange ingredients in separate dishes for assembly or toss noodles with half the sauce, then top with omelet ribbons and vegetables. Garnish with extra sesame seeds and serve with additional sauce on the side.