Add vegetable in the cooking pasta water ( but be sure veges are not in thick chunks -you may have to cut them smaller ) and cook veges with noodles till tender, just a few minutes more.
Reserve 1/3 cup pasta-veg water
Drain and rinse noodles and veges
In a bowl mix the almond butter, lime juice, honey, soy sauce, ginger and vinegar, chili sauce,mix with a whisk till smooth Add the pasta water.. if your sauce is still too thick, thin with a little more soy sauce/lime juice, rice vinegar
Stir the almond butter lime sauce into the pasta and noodles. serve warm or chilled
Note: when chilled the pasta and sauce get firm. So you may want to let it come to room temp or lightly wamr it up prior to serving.