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Cook the noodles. Bring a large pot of salted water to a boil and add the noodles. Cook until al dente, according to package directions, then drain and rinse with cold water.
While the noodles are cooking, make the dressing by blending together all of the ingredients. I do this in my mini blender, but you can also whisk by hand, combining everything except for the oil and then slowly drizzling the oil in to make an emulsion. Set aside.
Add the noodles to a large bowl and toss with the dressing, sliced cucumbers, scallions and sesame seeds. I think these cold sesame noodles taste best when popped in the fridge for an hour before serving, but that's optional.