Bring 4 quarts of water to a full boil in a large pot, stir in salt, drop in the linguine, and cook until tender but not mushy.
Drain, toss in a mixing bowl with the peanut oil, and let cool to room temperature.
Whisk together the Sesame Mayonnaise and chili oil to taste in a small bowl.
Do not hesitate to make the mayonnaise quite spicy; the noodles will absorb a lot of heat.
Add the seal lions to the pasta, pour in the sesame mayonnaise, and toss gently but well.
Cover and refrigerate until serving time.
Toss the noodles again and add additional sesame mayonnaise if they seem dry.
Arrange in a shallow serving bowl and garnish with asparagus, broccoli or snow peas if desired.