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Thinly slice the green onions. Finely chop the garlic cloves. Grate a small knob of ginger (1 tsp).
Cut the cucumber into thin matchsticks. Cut some cilantro into small pieces.
Ground the sesame seeds with a mortar and pestle.
In a small container, mix together the sesame paste, soy sauce, dark soy sauce, vinegar, sugar, chicken bouillon powder, chili oil, garlic, and ginger until it's well combined.
(If you don't have chili oil, combine the Korean chili pepper flakes, minced garlic, green onions, and the oil. Give it a good mix. Microwave it for 3 minutes, uncovered.)
Fill your pot with enough water and bring it to a boil. Add your noodles for 2 servings and cook according to the package instructions. Take out the noodles and set aside.
To the sauce, add ¼ cup (60ml) of the pasta water and mix until it’s well combined. Pour it over the noodles and toss together.
To serve, divide the noodles into 2 serving bowls. Top with a generous amount of cucumber, green onions, cilantro (if using), Soft-Boiled Egg (if using) and ground sesame seeds. Enjoy!