Bring a large pot of salted water to boil. Cook the soba noodles according to the package instructions until al dente. Drain and rinse with cool water until room temperature, shaking out all the excess. Transfer to a large mixing bowl and set aside.
While the noodles are cooking, in a medium mixing bowl, combine the radishes, cucumber, vinegar and salt. Allow the veggies to marinate for at least 10 minutes, tossing occasionally.
In the bowl of a small food processor (or blender), puree the almond butter, garlic, lime juice, tamari, sweetener (honey/syrup), sesame oil and 2 tablespoons of water. Add more water, 1 tablespoon at a time, until you reach the consistency of a traditional peanut sauce.
Add zucchini noodles to the bowl with the soba noodles and pour dressing on top. Toss until evenly coated with dressing, then divide evenly between bowls. Garnish with pickled veggies and black sesame seeds.
Feel free to make this entire with zoodles or soba noodles by doubling the amounts of each. You can also make this a thai flavored sauce by swapping in peanut butter and omitting the sesame oil.