Cook noodles just until al dente. Drain and rinse under cold water to stop cooking and set a springy bite. Toss with a few drops of sesame oil to prevent sticking, then chill in the fridge.

Julienne cucumber, carrot, and red cabbage into fine matchsticks. Blanch the mung bean sprouts for about 30 seconds, then cool and drain well. Pan-sear slabs of firm tofu in a little oil until golden and crisp on both sides, then slice.

Whisk tahini, peanut butter, lemon juice, rice vinegar, soy sauce, and brown sugar. Stir in chili oil, Sichuan pepper oil, sesame oil, and sea salt. If too thick, loosen with a splash of warm water or extra lemon juice until it pours smoothly.

Divide chilled noodles between bowls and pile on vegetables, sprouts, and golden tofu. Drizzle generously with sauce and toss. Finish with chopped cilantro, crushed peanuts, and a final squeeze of lemon.