Sesame Noodle Salad with Smashed Cucumbers

Combine 1 tablespoon sesame oil, sambal oelek, 1/4 teaspoon salt, and 1 garlic clove in a medium bowl. Cut cucumbers in half lengthwise; cut each half crosswise into thirds. Place pieces, cut side down, on a cutting board; smash with a heavy skillet until slightly flattened and split in places. Coarsely chop cucumbers. Add to sesame oil mixture; toss well to coat. Set aside.

Cook noodles according to package directions; drain and rinse under cold water until cool. Drain well.

Combine remaining 2 tablespoons sesame oil, remaining 1/4 teaspoon salt, tahini, warm water, soy sauce, rice vinegar, and sugar in a large bowl, stirring with a whisk. Add noodles; toss gently to coat. Top noodles with cucumber mixture; sprinkle with sesame seeds.