1 pound Chinese lo mein noodles (The original recipe calls for egg noodles, but I used whole wheat). Frozen or preferably fresh (I used dry, the 1-pound refers to post-cooking weight)
2 Tablespoons sesame oil, plus a spash
3.5 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons tahini
1 Tablespoon creamy peanut butter
1 Tablespoon sugar
1 Tablespoon finely grated ginger
2 Teaspoons minced garlic
2 Teaspoons chili-garlic paste (I just used Sriracha sauce)
½ cucumber, peeled halved lengthwise and seeded, cut into 1/8-inch strips
¼ cup chopped roasted peanuts (I used almond slivers and black sesame seeds instead)