Heat teriyaki sauce, toasted sesame oil, ginger and garlic over medium-low heat until steaming. Gradually whisk in flour to thicken. Reduce heat to low and simmer for 3-4 minutes or until thickened. Remove from heat and set aside.
Cook noodles according to package directions. Strain and divide noodles between two bowls.
While noodles are cooking, heat 2 tablespoons sesame oil in a medium skillet over medium heat for 2-3 minutes. Add snap peas, cabbage, and broccolini. Sauté for 5-7 minutes, stirring occasionally until vegetables are tender.
Add vegetables to noodle bowls and drizzle with sauce. Garnish with sesame seeds and cilantro. Enjoy hot.