Note: you can prepare your noodles for this dish by either soaking in a large bowl of water on the counter for 40-50 minutes before cooking, or by boiling according to the package directions (3-4 minutes on stovetop). Drain once ready to start cooking.
In your largest frying pan or wok, cook ground beef until done. Drain of most of the excess fat, and in a large bowl, set ground beef aside as you make your sauce. Leave a little bit of fat in the pan.
While the beef is cooking, prepare your noodles if they haven’t been soaked – boil for 4 minutes on stovetop and drain and set aside.
In the same pan that you cooked the beef in, on medium heat, if you’re using green onions, add half of the chopped green onions as well as the ginger and garlic. Sautée for a few minutes.
Add the tomato paste and once it turns dark red, or after few minutes, add in the whole can of coconut milk, stirring together.
Add in the peanut butter, rice vinegar, tamari and optionally, the honey, as well as all your spices. Combine well, stirring and allowing to simmer on medium heat.
Finally, add your beef back in beef and stir.
Add in noodles chunks at a time and mixing well as you go, so that both noodles and beef are covered in the sauce. Finally, drizzle with toasted sesame seed oil and mix.
Serve with freshly chopped green onions and avocado on the side. Garnish with sesame seeds.
