Prepare the veggie noodles by running the cucumbers and bell pepper through a spiralizer (fine or coarse blade for cucumbers, flat blade for pepper) or by slicing them with a grater, peeler, or knife. Add them to a large mixing bowl. You may want to slice some of the longer noodles in half to make them easier to eat.
In a small bowl, whisk together the sesame oil, rice vinegar, honey, garlic, red pepper flakes, and sea salt. Pour over the veggie noodles and mix until well coated. Stir in the sesame seeds.
Serve and enjoy! This can be eaten right away, but tastes best when made 3-4 hours in advance so that the salad has time to marinate in the dressing.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.