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Toss zucchini with salt in a strainer set over a bowl; let sit 15 minutes.
Meanwhile, whisk together gochujang, hoisin, lime juice, oil, and garlic.
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.
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.
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.
Top with scallions and sesame seeds.