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Using a vegetable peeler, peel three or four vertical stripes along the cucumbers so you have alternating peeled and unpeeled stripes.
Halve the cucumbers lengthways. Use a teaspoon to scoop out the seeds, then slice on an angle.
Place the noodles in a colander under hot running water and loosen gently with your hands.
Place the noodles in a large bowl and add the cucumber, cabbage, black bean sauce, sesame oil and olive oil.
Squeeze over the lime juice, add half the spring onion and the chopped herbs, then toss well to coat everything.
Taste and season with salt and pepper. Drizzle over more olive oil if needed to loosen up the noodles.
Scatter over the cashews, remaining spring onion and extra herbs.
Serve with lime wedges.