Save about ¼ cup of the green parts of the green onions for garnish and put the rest into a heat-proof bowl. Add the ginger, tamari, vinegar, and salt.

Heat the avocado oil and sesame oil until hot, then pour over the green onions and ginger. Let sit while cooking the noodles per the package directions. Combine the cooked noodles with the green onion mixture, tossing to coat. Serve garnished with sesame seeds and the reserved green onions.

Serve with a drizzle of chili crisp if desired.