Boil the noodles in salted water according to the package instructions. Drain and set aside.

In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it up into small pieces as it cooks. Season with a pinch of salt and pepper. Drain excess fat if necessary.

Prepare the sauce:

In the same skillet with the cooked beef, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant. Add the soy sauce, brown sugar, beef broth, and rice vinegar. Stir to combine. Cook for another 3-4 minutes, allowing the flavors to meld.

If you prefer a thicker sauce, mix the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the sauce. Let it simmer for 2-3 minutes until it thickens.

Add the cooked noodles to the skillet and toss them in the sauce until fully coated. Drizzle with sesame oil and add sriracha for a bit of heat, if desired.

Remove from heat and sprinkle chopped green onions and sesame seeds over the top. Serve hot and enjoy!

For extra veggies, you can add bell peppers, carrots, or broccoli when sautéing the garlic and ginger.

This recipe can also be made with ground turkey or chicken for a lighter option.