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Slice the green onions, separating the whites and greens.
Smash and chop the garlic.
Grate the ginger.
Cut the cucumber into thin matchsticks.
Grind the roasted peanuts.
In a small container, mix the peanut butter, soy sauce, oyster sauce, chicken bouillon powder, vinegar, sugar, Korean chili pepper flakes, and toasted sesame oil.
Bring a pot of water to a boil and cook the noodles according to package instructions.
In a wok or pan, heat oil over medium-low heat. Add the white parts of the green onions, garlic, and ginger. Sauté for 1 minute.
Add the peanut butter sauce and stir for 1-2 minutes, adding ¼ cup of pasta water to the sauce.
Add the cooked noodles and stir-fry for 1 minute, adding more pasta water as needed to create a creamy sauce.
Serve the noodles in a bowl, topped with the green onions, cucumber, and crushed peanuts.