Cook the linguine according to the package directions. Drain the linguine and transfer it to a very large mixing bowl.
In a screw-top jar, combine soy sauce, water, olive oil, lemon juice, and garlic. Cover and shake well. Pour over hot linguine; cool.
Add the tomatoes, carrots, pea pods, and green onions to linguine. Toss gently. Cover; chill for 2 to 24 hours.
Bring the linguine mixture to room temperature. In a large skillet, toast and stir the sesame seeds over medium-high heat until golden brown. Toss with the linguine mixture and garnish with carrot curls, if you like. Makes 10 to 12 servings.