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

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

In a bowl, combine the soy sauce, rice vinegar, chili oil, chicken broth, tahini, and sugar. Whisk these ingredients together until the mixture is smooth.

Add the minced garlic, grated ginger, and the white parts of the green onions to the beef in the skillet. Stir-fry for 1 minute until fragrant.

Pour in the prepared sauce and let it simmer, stirring occasionally, until it slightly thickens, which should take about 3 to 4 minutes.

Add the cooked noodles to the skillet. Toss the noodles until they are evenly coated and heated through.

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