1. Whisk together tahini, soy sauce, rice vinegar, sesame oil, sugar, and salt until smooth and glossy in a heat-safe bowl. Top with sliced green onions without stirring.
2. Heat chili crisp in a small pan over medium heat. Add garlic and ginger once it starts to shimmer, cooking for about 30 seconds until fragrant and golden.
3. Pour the hot chili oil mixture over the green onions in the bowl to create a sizzle. Stir to form a rich, spicy sauce.
4. Cook noodles according to package directions and transfer directly from pot to sauce using tongs, allowing some cooking water to clinging to the noodles.
5. Toss noodles until coated with the sauce, adding noodle water to thin if necessary. Fold in chopped cilantro.
6. Taste and adjust seasonings as necessary. Serve immediately.
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