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Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Once the noodles are cooked, reserve 1 cup (240ml) of the pasta water and drain.
Meanwhile, thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger, about ½ teaspoon. Julienne the cucumber.
Grind the peanuts (if using) with a mortar and pestle. (Or you can put them in a ziplock bag and break them down with a saucepan or rolling pin.)
Make the sauce: Combine all the sauce ingredients in a small container and mix well. Set aside.
To a wok (or pan), add 1 tablespoon of oil. Heat it over medium-low heat. Once it gets nice and hot, add the white parts of the green onions, garlic, and ginger. Saute for 1 minute or until fragrant.
Add the peanut butter sauce. Stir for 1 minute. Add ¼ cup (60ml) of the reserved pasta water. Simmer, stirring occasionally, for 1 to 2 minutes.
Add the drained noodles. Stir-fry for 1 minute. Add ¼ cup (60ml) of the reserved pasta water. Toss together for another 1 to 2 minutes or until the noodles are nicely coated. Add more pasta water if needed to thin out the sauce.
To serve, divide the noodles into bowls. Top with green onions, cucumbers, and crushed peanuts. Enjoy!