Prepare the matcha liquid: In a small bowl, whisk the matcha powder with 2 tablespoons of very hot (but not boiling) water until completely smooth and dissolved. Set aside.

Cook the soba noodles according to package directions. Before draining, reserve about 1/4 cup of the starchy cooking water.

Drain the noodles immediately and rinse thoroughly under very cold running water to stop the cooking process and remove excess starch. Drain completely.

In a large bowl, combine the chilled noodles and the prepared matcha liquid. Toss gently to ensure the noodles are evenly coated with a light green hue.

Prepare the dressing: In a small jar, combine the toasted sesame oil, soy sauce, rice vinegar, tahini, maple syrup, minced garlic, and white pepper. Shake vigorously or whisk until emulsified. Add a splash of the reserved noodle water if the dressing is too thick.

To serve, divide the matcha noodles into two bowls. Drizzle generously with the sesame dressing and toss lightly. Garnish with toasted sesame seeds and sliced scallions.