Brown the ground beef in a large skillet over medium-high heat, about 5-7 minutes until no longer pink. Drain excess grease.

Add minced garlic and ginger to the skillet and cook for 1-2 minutes, stirring often.

In a small bowl, mix the beef bone broth, tamari, coconut sugar, apple cider vinegar, and fish sauce. Pour into the skillet and simmer for 5 minutes.

Cook the noodles separately according to package instructions until al dente.

Mix the arrowroot starch with 2 tablespoons of beef broth to make a slurry, then whisk it into the simmering sauce to thicken.

Drain the noodles and add them to the skillet. Toss everything together for 2-3 minutes so the noodles soak up the sauce.

Serve hot, topped with sliced green onions and toasted sesame seeds.