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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, 1 tablespoon gochugaru, 2 teaspoon garlic powder, and ½ teaspoon ginger powder. Stir together. Set aside. Then, in a small saucepan, over medium heat, add 3 tablespoon sesame oil and heat until the oil is hot. Remove from heat and pour over seasonings. Careful, it will sizzle. Into the same bowl add ¼ cup almond butter, 3 tablespoon soy sauce, 2 tablespoon rice vinegar and 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.