For the Noodles:

Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente according to package directions.

Drain the spaghetti and rinse briefly under cold water until cooled. Drain well.

Place the cooled noodles in a large serving bowl.

While the pasta cooks, prepare the omelette, dressing, and preferred add-ins and garnishes.

For the omelette (eggs):

Crack the eggs into a bowl; beat until mixed well. Add salt and pepper to taste.

Heat a non-stick skillet or wok over medium-high heat and add the oil. Once hot, pour in the eggs, tilting the pan to spread to the edges.

Cook until edges are set (a minute or two), then lift the edges of the omelet to allow any uncooked egg to flow to the edges. When mostly set (still should be very moist on top), fold omelette in half.

Slide out of pan, allow to cool. Slice into thin strips of desired length.

For the dressing:

Mix together the sesame paste and peanut butter. Add the soy sauce, sesame oil, black vinegar, hot sesame oil, chili crisp in oil, chili garlic paste, sugar, minced garlic, and ginger.

If needed, whisk in a teaspoon or two of warm water to loosen the dressing. Dressing should be thick enough to coat noodles.

Put it together:

Add the dressing to the noodles and toss thoroughly until every strand is evenly coated.

Fold in the shredded cucumber, sliced scallions, diced jalapeño, ham, and egg strips. Add optional snow peas and/or bell pepper strips if using.

Sprinkle with sesame seeds before serving.

Serving:

Serve chilled or at cool room temperature. The flavors improve after the noodles rest for 20 to 30 minutes.

Notes:

• Chinese sesame paste has a deeper, toastier flavor than tahini, but either can be used.
• Adjust the heat by increasing or decreasing the chili garlic paste and chili crisp.
• This keeps well for several days in the refrigerator, making it an excellent make-ahead lunch or picnic dish.
• If the noodles seem dry after refrigeration, toss with a splash of soy sauce or a drizzle of sesame oil before serving.