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Cook the noodles according to packet instructions. Drain, then plunge straight into a bowl of ice-cold water for a minute or two until completely cool - this stops them cooking further. Drain well and toss with a splash of sesame oil to stop them sticking. Set aside.
Smack the cucumber with the flat side of a knife until it splits and cracks, then roughly chop into irregular chunks. In a large bowl, toss the cucumber with the chilli oil, rice vinegar and a pinch of salt and leave to sit for a few minutes while you make the dressing.
Mix all the dressing ingredients together in a small bowl until smooth. Loosen with two-three tablespoons of cold water, stirring continuously, until you have a thick, silky dressing. Taste and adjust.
Add the drained black beans, edamame, spring onions, coriander and noodles to the bowl with the cucumber. Pour over the dressing and toss well until everything is evenly coated.
Serve onto plates and finish with sesame seeds and an extra drizzle of chilli oil, if you like it hot.