1
Place the cucumbers in a heatproof bowl. In a small saucepan, bring the rice vinegar, water, sugar, salt and chile flakes to a boil, stirring to dissolve the salt and sugar. Pour the hot liquid over the cucumbers and marinate overnight, or allow to cool fully to room temperature
2
Preheat the oven to 400°F.
3
Toss the tofu with chile sauce and 1 tablespoon oil on a baking sheet. Roast for 15-20 minutes, until beginning to brown. Toss halfway through.
4
Toss the mushrooms with the remaining oil on a second baking sheet and roast for 8-10 minutes, or until tender.
5
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, return to the pot and toss with sesame oil.
6
For the peanut dressing, mix all the ingredients together using an immersion blender or food processor. This can also be done by hand using a whisk, medium-sized bowl and some effort! Season to taste with salt and pepper.
7
To serve, divide the noodles between bowls. Top with chili tofu, roasted mushrooms, cherry tomatoes, peanut dressing, scallions, crushed peanuts and furikake.