In a small bowl, whisk together the gochujang paste, sesame oil, apple cider vinegar, coconut yogurt, and maple syrup. Use less gochujang paste for a mild sauce, use more for a spicier sauce.
In a serving size jar, slice cucumber with a mandolin.
Add cooked noodles.
Pour in sauce.
Serve with crunchy peanuts and spring onion.
