Spicy Sichuan pork with cold sesame noodles

Ingredients

• 300g dried egg noodles
• 60ml (¼ cup) lime juice
• 2 tbsp sesame oil, plus extra to brush
• 2 tbsp toasted sesame seeds
• 1 tsp dried chilli flakes
• 60ml (¼ cup) Shaoxing cooking wine
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tsp Chinese five spice
• ½ tsp Sichuan pepper, lightly crushed
• 800g pork tenderloin, trimmed
• 2 Lebanese cucumber, shredded
• 3 spring onions, thinly sliced on the diagonal