Combine vinegar, scallions, soy sauce, honey, gingerroot and garlic-chili pepper sauce in a small bowl; whisk and set aside.
Cook spätzle in boiling water according to package directions, or until tender; drain well. Immediately toss spätzle with the sesame oil. Once coated, add the sauce mixture and toss again. Chill.
Just before serving, toss the cool or room temperature spätzle with sesame seeds. Then stir in cabbage, snow peas and bell pepper.
(Alternatively, measure the cabbage, snow peas and bell pepper into three separate bowls. Add 1/3 of the spaetzle into each bowl and toss.
Serve "small plate" style in three separate mounds. Garnish with cilantro, if desired.