Bring a large pot of water to a boil. Add noodles and cook about 8 minutes; they should be a bit chewy. Drain, rinse with cold water, and once cooled, toss with the peanut oil. To speed up the cooling off of noodles, can transfer to a bowl of ice water and let soak for 5 minutes until chilled. Drain again before tossing with the peanut oil.
In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, low sodium soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes and chile sauce.
Add the chilled pasta to the sauce, fold in half of the cucumber, half of the scallion and half of the peanuts. Toss to coat the noodles.
Divide into serving bowls. Garnish with cucumber, scallions, peanuts, mint and toasted sesame seeds and a squeeze of lime.