1. Place a pot (~4-6 cups) of water on to boil, season with 1 tablespoon salt. Mince garlic and ginger, chop carrots, and remove the fibrous string from sugar snap peas (by folding back the stem of one end and pulling, the string will unzip.) Prepare a bowl of ice water with 1 tablespoon of salt. When pot of water comes to a boil add sugar snap peas and cook for 2-3 minutes, uncovered, at a full boil, until bright green and cooked, but still somewhat crunchy. Remove sugar snap peas from boiling water using a spoon (saving the hot water), and place in ice water.
2. Place pot of hot water back on stove, and bring water back to a boil. Add the soba noodles to the boiling water. Cook for 4 to 6 minutes, or until tender, but not too soft. Drain and rinse under running cold water. Add 1 tablespoon olive oil, and toss to coat.
3. While the noodles are cooking, make the sauce: mix together the soy sauce, sesame seed oil, almond butter, brown sugar, and rice vinegar, until smooth and well combined. If the sauce is too thick, add water to thin to desired consistency.
4. Heat a saute pan over medium-low heat, add 1 tablespoon olive oil, ginger and garlic. Cook for 30-60 seconds, or until aromatic and slightly translucent. Add carrots, and cook for 2 to 3 minutes more, then stir in the sauce and sugar snap peas. Portion the noodles into bowls and pour the veggies and sauce over the noodles, while leaving some of the sauce in the pan. Place the beef into the pan with the remaining sauce, and allow to cook for 1-2 minutes, or until beef is only slightly pink. Arrange the beef on top of the noodles along with remaining sauce. Finish the dish by plucking and sprinkling cilantro leaves and sesame seeds over the top.