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For the cucumbers: thinly slice 2 mini Persian cucumbers, toss with the green parts of 2 thinly sliced green onions, a couple handfuls of chopped cilantro, 1 tablespoon of rice vinegar, and ½ teaspoon of kosher salt. Set aside.
For the beef: brown then fully cook 1 pound of extra lean ground beef. Add 2 tablespoons each of rice vinegar and maple syrup, 1 tablespoon each of gochujang and Korean chile flakes, ½ teaspoon of kosher salt, and the white parts of the green onion.
Cook 3 packs of Trader Joe’s knife cut noodles. Drain, reserving about ½ cup of the cooking water.
Toss the cooked noodles with the sauce packets from the noodles and 3 tablespoons of tahini and about ½ cup of the water you cooked the noodles in.
Mix the noodles, beef, and cucumbers together.
Top with toasted sesame seeds and TJ crunchy chili onion.