Start by bringing a large pot of salted water to a rolling boil. Add 8 ounces of dried noodles and cook for 1 minute less than package instructions. Drain and rinse under cool water.

In a medium bowl, whisk together soy sauce, rice vinegar, 1 tablespoon of toasted sesame oil, honey, cornstarch, minced garlic, and Asian chili-garlic sauce if using. Mix until smooth.

Heat a large skillet over medium-high heat, add remaining tablespoon of sesame oil, then 1 pound of lean ground beef. Cook, breaking into pieces for about 5 to 7 minutes until browned.

Stir in several handfuls of baby spinach, cooking for 2-3 minutes until wilted.

Add drained noodles to the skillet with beef and spinach. Pour in sauce and toss to coat. Cook for 1 more minute to heat through.

Remove from heat, serve in bowls, and top with sesame seeds and scallions. Enjoy warm!