Preheat the oven to 400°F.
Place the noodles in a large bowl and cover with warm water. Soak until soft.
In a blender, purée the remaining sauce ingredients until smooth. Season to taste with salt and pepper.
Drain the noodles and toss with half of the sauce.
On a baking sheet, toss the mushrooms, onions, carrots, and zucchini with the remaining sauce. Roast for 8-10 minutes, until softened.
Divide the noodles and vegetables between plates. Top with sesame seeds, scallions and chili powder.