Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the cucumber into rounds. In a bowl, combine the sliced cucumber, sesame seeds, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the peanut butter spread, tahini, sesame oil, remaining vinegar, soy sauce, sugar, sliced white bottoms of the scallions, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to the bowl of sesame-peanut sauce; stir to combine. Serve the dressed noodles garnished with the marinated cucumber and sliced green tops of the scallions. Enjoy!