Boil the sugar snap peas in a saucepan of water for five minutes. Drain the water and let the peas cool in a separate bowl.
Now, make the noodles. Cook them according to packet instructions which normally includes boiling them in a pan of water. Drain the water out and let the noodles cool under running water for a while in a colander. Drain into a mixing bowl.
Make a dressing by whisking together 1 tbsp tahini, 2 tbsp sunflower oil, 2 tbsp lemon juice, 1 tbsp soy sauce,1 tsp toasted sesame oil, 1 crushed garlic clove and 2 tsp grated fresh root ginger. Mix this dressing with the noodles and together.
Mix the noodles with the chicken which is cut into thin strips and the sugar snap peas. When prepared scoop out unto a salad platter and serve right away.