Bring a large pot of salted water to a boil. Wash and dry produce. Trim ends from cucumbers; shave cucumber lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. Remove pan from heat. Once water is boiling, add ramen to pot. Cook until tender, 1-2 minutes. Drain and rinse under cold water, at least 30 seconds. Return pan with pork to medium heat. Add peanut butter, ponzu, chili sauce, and 2 TBSP water to pan; cook, stirring, until well-combined and sauce is slightly thickened, 30-60 seconds. Remove pan from heat; add drained noodles and toss to coat. Divide noodles between bowls and top with cucumber ribbons. Serve.