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Salt the cucumbers in a colander. Set aside to drain for 15 minutes.
Cook the noodles according to the package, and add salt to the boiling pot of water if desired. Drain in a colander and rinse with cold water.
In a large bowl mix together the rice vinegar, sesame oil, soy sauce, sugar and ginger. Add green onions and salted cucumbers.
Add the cooled noodles to the bowl and toss to fully coat with the dressing. Arrange in a serving dish, a shallow bowl works great, spoon the chili crisp over the top just before serving. Scatter torn mint leaves and sprinkle with sesame seeds or peanuts.