In a small saucepan over low heat, sautee the scallion whites, oil, red pepper flakes, sesame seeds, and pepper. Cook until scallions are golden brown, about 12–15 minutes; let chili oil cool in saucepan.
Meanwhile, cut the zucchini into "pasta." My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. To find the awesome noodle maker click HERE. (If using Miracle Noodles, rinse and drain the Miracle noodles well).
Whisk tahini, vinegar, Tamari sauce, sesame oil, sugar, and 2–3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.