Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking and remove excess starch.

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and chili flakes (if using). Set aside.

Heat sesame oil in a large pan over medium-high heat. Add minced garlic and ginger, sautéing until fragrant, about 30 seconds.

Add the ground beef, spreading it evenly in the pan. Let it sear without stirring for 3-4 minutes to develop a golden crust.

Break the beef apart and continue browning until fully cooked and crispy bits form.

Pour the sauce over the beef and stir well to coat. Let it simmer for 2-3 minutes for flavors to meld.

Add the drained noodles to the pan and toss gently to combine, ensuring the noodles absorb the sauce.

Stir in sliced scallions and shredded carrot, mixing them evenly.

Divide the noodles into bowls and sprinkle with toasted sesame seeds.

Serve immediately while hot and enjoy!