Peel the cucumber, cut in half length-ways and scrap out the seeds with a spoon. Cut each half into 1/2 cm moons on an angle and add to a large salad bowl.
Peel the carrot (if you want) and grate on the large holes of a box grater, or using a grater attachment on your mandolin**. Add this to the bowl with the cucumber.
If your herbs are still on stems, pick them off and add to the bowl with the veg.
On the stove top bring one pot of water to a boil, and heat another pot with the vegetable oil.
When the water boils add the noodles and cook for about 4-5 minutes, until just cooked through (I often test by pulling a stand out the pot and trying it). Dump the noodles into a colander and run under cold water to stop them sticking together and leave to drain.
Cut the yuba into triangles and when the oil has reached about 180°C, start deep frying them in small batches until they are nice and crispy, placing them on a paper towel lined plate to drain.
Add the noodles to the bowl with the veg and herbs, pour the dressing over the top and toss well. Add the fried yuba pieces and gently toss again.
Divide the salad onto plates, roughly chop up the peanuts and sprinkle over the top along with the fried shallots. Dig in!