Step 1: Boil the Noodles
Begin by boiling water in a large pot for the noodles. Cook according to package directions (usually around 4 minutes). Just before draining, reserve 1/2 cup of the pasta water to adjust the sauce consistency later.

Step 2: Prep the Creamy Sauce
In a blender, combine the low-fat cottage cheese, gochujang, and 1/4 cup of water. Blend until the mixture is completely smooth and velvety. Set aside.

Step 3: Whisk the Beef Glaze
In a small bowl, whisk together the reserved noodle sauce packets, maple syrup, coconut aminos, rice vinegar, and the white parts of the sliced green onions.

Step 4: Cook the Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked through. Drain off any excess fat to ensure the beef becomes crispy.

Step 5: Caramelize the Beef
Pour the glaze mixture into the pan with the cooked ground beef. Stir to combine and continue cooking for 3-5 minutes until the sauce thickens and the beef becomes dark, glossy, and caramelized.

Step 6: Combine Noodles and Sauce
In a large pot or the skillet (if large enough), combine the drained noodles with the blended creamy gochujang sauce. Toss gently over low heat until the noodles are well-coated, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.

Step 7: Serve and Garnish
Divide the creamy noodles into bowls. Top generously with the crispy glazed beef and garnish with the green parts of the sliced green onions and sesame seeds.