Wash 1 quart of snow peas, 1 lb. Asian eggplant, and 1/2 lb. broccoli florets. Wash and trim 1 bunch green onions. Slice the light parts of green onions into rounds. Separately, turn the greens on end and cut into ribbons. Slice snow peas into ribbons. Stem and chop eggplant into 1" pieces. Cut broccoli florets, if needed, into 1-2" pieces.
Meanwhile, cook 1 lb. buckwheat udon or gluten-free rice noodles or plain spaghetti according to package instructions.
In a small bowl, whisk together 2 TB toasted sesame oil, 4 TB lime juice, 2 TB apple cider vinegar, 2 TB tamari or soy sauce, 1/2 tsp. ground mustard and 1/2 tsp. ground ginger.
In a large skillet or wok, warm 1 TB toasted sesame oil over high heat. If you like things spicy, add 1/4-1/2 tsp. hot pepper flakes to oil. Add the light parts of the green onions and the eggplant to the skillet or wok, pushing the vegetables around the hot surface until they soften and brown, about 3-4 minutes. Add the snow peas and broccoli florists and continue to stir-fry 2-3 minutes further. If food is beginning to stick, add water to the stir-fry, 2 TB at a time. Toss in onion greens and stir-fry one more minute.
Toss cooked vegetables with cooked pasta and dressing and serve hot, at room temperature, or cold. Enjoy!