For the lo mein, try this free-form approach. Cook about 6 ounces vermicelli to al dente. Drain and run under cold water to remove starch. Drain well. Place in a bowl and add some peanut oil and some dark sesame oil. Toss well. Add a little peanut oil to a large, non-stick wok or skillet set over medium heat. Stir-fry noodles, in batches, until just heated through. Add some slivered snow peas, shredded carrots, paper-thin garlic slices, finely sliced scallions and stir-fry 3 minutes. Add some reduced-sodium soy sauce and a bit of rice wine. Heat through. Serve warm.
For the salad, use 1 large English (hot house) or 2 medium "regular" cucumbers. Wash cukes and use a fork to score the skins lengthwise. Cut crosswise into thin slices. Place in a medium bowl, along with 3/4 cup shredded carrots (see your supermarket salad bar). In a small bowl, combine 1/2 cup rice vinegar, 1 1/2 teaspoons sugar, a scant 1/4 teaspoon dried hot red pepper flakes and a generous tablespoon chopped, fresh cilantro. Pour over sliced cucumbers/carrot shreds and toss gently. Cover and let stand about 15 minutes before servings.