Prepare the Noodles. Cook the noodles according to the package instructions until just al dente. Drain, rinse under cold water to stop the cooking process, and toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.

Make the Hoisin Sauce. In a medium bowl, whisk together hoisin sauce, soy sauce, oyster sauce, rice vinegar, honey, minced garlic, and grated ginger until smooth. Taste the sauce and adjust with a pinch of salt or a drizzle of honey if desired. Set aside.

Sear the Beef. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once the oil shimmers, add the sliced beef in a single layer. Avoid overcrowding the pan—work in batches if necessary.

Sear the beef for about 1–2 minutes per side, just until browned but still slightly pink inside. Remove from the pan and set aside on a plate.

Stir-Fry the Vegetables. In the same skillet, add the remaining tablespoon of oil. Toss in the red bell pepper, carrot, and the white parts of the green onions. Stir-fry over medium-high heat for 2–3 minutes until the vegetables are slightly tender but still crisp.

Combine Everything. Lower the heat to medium. Add the cooked noodles, seared beef, and hoisin sauce mixture into the skillet. Using tongs, toss everything together until the noodles are evenly coated in sauce and the mixture is glossy and fragrant—about 1–2 minutes.

Add Final Touches. Remove the skillet from the heat and stir in the green onion tops. Drizzle lightly with sesame oil for extra aroma. Taste and adjust seasoning if necessary.

Serve hot, garnished with toasted sesame seeds, cilantro, lime wedges, or chili crisp for extra spice.