It sounds delicious and offers a good choice of flavors.
If I was giving the party, I'd consider substituting cold sesame noodles for the Lo Mein, but that's me.
Many years ago we prepared several Chinese New Year's banquets. One menu item that always made a big hit was tea eggs. These are simply hard boiled eggs with a twist. Once the eggs are boiled and cooled, you simply tap the shells lightly all over with the back of a spoon to create a crackled effect. The eggs are then soaked in a mixture of strong tea, soy sauce and perhaps a little five spice powder.
When the eggs are peeled, they have an attractive, marbled look and a nice flavor.
Served on a platter with the cucumber salad and the cold noodles, the tea eggs could approximate the cold plate appetizer common at festive occasions in Beijing.