Mongolian Ground Beef Noodles

Cook noodles according to package until al dente. Drain, then rinse under cold water for 10-15 seconds to remove excess starch and set aside.
8 oz dry noodles
Make the Mongolian sauce by whisking together the soy sauce, brown sugar, hoisin sauce, low-sodium beef broth, sesame oil, red pepper flakes, and corn starch in a bowl or measuring cup until smooth. Set aside.
⅓ cup soy sauce, ¼ cup brown sugar, ¼ cup hoisin sauce, ⅔ cup low-sodium beef broth, 1 teaspoon sesame oil, 1 teaspoon red pepper flakes, 1.5 tablespoon corn starch
Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef, break it up with a spatula, and cook until browned and cooked through, about 2-3 minutes.
1 tablespoon avocado oil, 1 pound ground beef
Add the garlic, ginger, and chopped green onions and cook for 30-60 seconds, until fragrant and slightly softened.
3 cloves garlic, 1 tablespoon minced ginger, 2 green onions
Pour in the sauce and stir to coat the beef evenly. Bring to a simmer and cook for a few minutes, stirring frequently, until the sauce thickens and turns glossy. Taste and adjust with salt as needed.
Pinch of salt
Add the noodles and give everything a quick stir, then remove from heat. Garnish with sesame seeds and more chopped green onions.
Sesame seeds, Chopped green onions