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Bring a pot of water to a boil. Once boiling, add 2 packs of noodles according to the packaged instructions. Reserve one cup of pasta water when done cooking, then drain your noodles.
While noodles are boiling, in a small bowl add 3 chopped green onions, ¼ cup almond butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp gochugaru, 2 tsp garlic powder, and ½ tsp ginger powder. Stir together. Then, in a small saucepan, over medium heat, add 3 tbsp sesame oil and heat until the oil is hot. Remove from heat and pour over almond butter mixture. Careful, it will sizzle. Whisk together once more. Add reserved pasta water to thin as desired.
Once noodles are drained, pour back into the pot with the sauce mixture. Stir until all your noodles are coated.