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In a mixing bowl, whisk together all sesame sauce ingredients (except water) until smooth and creamy. Slowly add water until you have a velvety sauce.
Slice the cucumber and pick the herbs. Finely slice the spring onion greens. Toss everything together in a bowl and place in iced water for extra crunch.
Combine all pork ingredients (except mince and oil) in a blender and blitz until smooth and fragrant.
Heat a large frying pan over high heat. Add 1 tbsp vegetable oil and half the pork mince. Press into the pan and let it brown on one side. After a few minutes, break it up with a spatula. Once cooked, remove and repeat with remaining mince.
Add all cooked pork back into the pan and pour in the sauce. Stir well and cook for 2-3 minutes until evenly coated.
Divide spicy pork between 4 containers. Keep tahini miso sauce and herb salad in separate containers. Store in the fridge for up to 5 days.
When ready to eat, cook noodles according to package instructions. Microwave spicy pork until hot. Toss noodles with tahini miso sauce, top with pork and herb salad, mix and serve.