Korean Creamy Peanut Butter Noodles

Steps

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1. 1
   Slice the green onions lengthwise and separate the white and green parts. Smash and chop the garlic cloves. Grate the ginger finely. Cut the cucumber into thin matchsticks (or tear cilantro by hand as an alternative). If using, crush the roasted peanuts and set aside.
   ▶ ≈1:25
2. 2
   In a small bowl, combine the creamy peanut butter, soy sauce, oyster sauce, chicken bouillon powder, vinegar, sugar, Korean chili pepper flakes, and toasted sesame oil. Mix well until combined.
   ▶ ≈2:07
3. 3
   Fill a pot with water and bring it to a boil. In a separate wok or pan, add oil and heat over medium-low heat until hot.
   ▶ ≈3:19
4. 4
   Add the white parts of the green onions, chopped garlic, and ginger to the hot oil. Sauté for about 1 minute until fragrant and beginning to brown. At the same time, cook the noodles according to package instructions.
   ▶ ≈3:45
5. 5
   When the aromatics start to brown and the kitchen is filled with aroma, add the peanut butter sauce mixture to the pan and stir well for about 1 minute.
   ▶ ≈4:14
6. 6
   Add 1/4 cup of the pasta water from the cooked noodles and stir for 1 to 2 minutes. This step allows the aromatic oil to infuse and deepens the flavor, resulting in a creamy, luxurious sauce.
   ▶ ≈4:28
7. 7
   Add the drained noodles to the pan and stir-fry for about 1 minute until evenly coated with the sauce.
   ▶ ≈4:54
8. 8
   Pour in the remaining 1/4 cup of pasta water and continue to stir-fry for another minute until the sauce and noodles are well combined.
   ▶ ≈5:01
9. 9
   Transfer the noodles to a bowl and top with the green parts of the green onions, cucumber matchsticks, and crushed peanuts.
   ▶ ≈5:16