Bring a large pot of salted water to a boil. Add the dried noodles and cook according to the package instructions until al dente. Drain and set aside.

In a large skillet or wok, heat the sesame oil over medium heat. Add the ground beef and cook for about 5 to 7 minutes, breaking it apart with a spatula until evenly browned and fully cooked.

In a bowl, combine soy sauce, rice vinegar, chili oil, chicken broth, tahini, and sugar. Whisk until smooth and homogeneous.

Add the minced garlic, grated ginger, and the white parts of the green onions into the skillet with the beef. Stir-fry for one minute until aromatic.

Pour the prepared sauce into the skillet and let it simmer for about 3 to 4 minutes, stirring occasionally until slightly thickened.

Toss the cooked noodles into the skillet with the sauce, mixing thoroughly until everything is well coated and heated through.

Transfer the noodles to serving bowls. Top with a drizzle of chili oil, green onion slices, and additional tahini or crushed peanuts if desired. Serve immediately while hot.