Place the cucumbers, shallots, and peppers in a bowl. Add the dried peppers, star anise, salt, and sugar. Pour the vinegar over top and stir to combine.
Shake to thoroughly coat the bok choy in the marinade before transferring the fridge. Let marinade for at least 3 hours
Pour the remaining marinade into a bowl and add the soy sauce, vinegar, honey, and chili crisp. Add the tahini and water and whisk to combine.
Place the noodles in a large bowl and pour the dressing over top. Add the sesame seeds and toss to coat.
Add the bok choy cut-side-down and grilled until charred.
Place the noodles in bowls and top with two piece of bok choy each. Finish with the pickled cucumbers and peanuts.