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In a large colander, combine cucumbers, salt, and 1 teaspoon (4 g) sugar and toss to combine. Let sit until cucumbers release their liquid, about 20 minutes. Set aside.
While cucumbers are draining, bring a large pot of salted water to a boil. Cook noodles until tender, following timing on package's instructions. Drain in a colander and rinse with cold running water until chilled.
Meanwhile, in a large bowl, whisk tahini, vinegar or lime juice, chili crisp, soy sauce, and remaining 2 teaspoons (8 g) sugar until smooth. Gradually add water while whisking constantly.
Add scallions, cilantro, drained cucumbers, and noodles to tahini mixture. Mix gently to coat cucumbers and noodles.
Transfer noodles to serving bowls. Top with chili crisp, cilantro, and peanuts or sesame seeds, if using. Serve.