Step 1

Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes.

Step 2

Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.

Step 3

Cook rice noodles according to package directions; drain and transfer back to pot over medium heat. Pour gochujang sauce over noodles and cook 2 minutes.

Step 4

Squeeze zucchini noodles to release excess liquid (when you think you’re done, squeeze a bit more), discard liquid and transfer zucchini noodles to pot with rice noodles and sauce and gently toss to combine.

Step 5

Whisk together water and cornstarch; pour into pan with noodles and cook until thickened and silky; about 1 minute. Off heat, stir in sesame oil and butter.

Step 6

Top with scallions and sesame seeds.