Cook glass noodles according to package instructions. Set aside.
In a medium-sized pan over medium to medium-hight heat, add oil. Heat for 30 seconds, then add the ground beef. Break up the beef and cook untill almosted browned (about 5-7 minutes).
Add the mushrooms, garlic powder, onion powder, salt, white wine vinegar, and coconut aminos to the pan. Continue cooking an additional 3-5 minutes until musrooms are softened. Remove from heat.
Assemble beef noodle bowls. Start with the noodles, then top with meat/mushrooms, carrots, cucumbers. Drizzle with the sauce and sprinkle with green onions and cilantro.
Notes
Use a vegetable peeler for carrots and cucumber ribbons
If noodles cool off after cooking and stick together, add a little bit of water to loosen them up again.
Leftovers will stay fresh in the fridge for about 3 days- keep the fresh veggies, meat, and sauce separate from each other if possible.