Brown rice spaghetti is closer to the texture of udon noodles than Italian pasta, so it makes for the perfect gluten-free substitution here! Sauce adapted from In the Small Kitchen.
Meanwhile, bring a large pot of salted water to boil. Cook the brown rice spaghetti until al dente. Drain and rinse with cool water. In a large mixing bowl, toss the noodles with the vegetable oil. Add the peanut sauce and toss to combine.
Spoon the noodles into bowls and garnish with the cucumber and scallions.