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Boil noodles – Cook noodles in salted boiling water as per package instructions. Drain and toss with 1 tablespoon sesame oil. Set aside.
Make the Sauce – In a blender, combine 3 tablespoons tahini, 3 tablespoons peanut butter, 4 tablespoons soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 teaspoon ginger (grated), 1 clove garlic (grated), and 2 teaspoons sriracha. Blend for about 1 minute, or until the sauce is smooth and creamy.
Toss Noodles with Sauce – Pour about ¾ of the sauce over the noodles and toss until they’re fully coated. Save the remaining sauce for drizzling over the top before serving.
Assemble – Spoon the sauced noodles into serving bowls and top with chopped cucumber, diced mango, crushed peanuts, cilantro, green onion tops, sesame seeds, and squeezed lime.