Step 1: In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Toss to coat and set aside for 15 minutes.
Step 2: Cook the noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
Step 3: While the noodles are cooking, prepare the sticky sauce. In a small bowl, whisk together 1/4 cup soy sauce, Hoisin sauce, honey, rice vinegar, sesame oil, beef broth, and 1 tablespoon of cornstarch until smooth. Set aside.
Step 4: Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add half of the beef and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the pan and repeat with the remaining beef, adding more oil if needed. Set all cooked beef aside.
Step 5: Add the remaining 1/2 tablespoon of vegetable oil to the wok. Add bell peppers, broccoli, and snap peas. Stir-fry for 3-5 minutes until crisp-tender. Add minced garlic and grated ginger and stir-fry for another minute until fragrant.
Step 6: Return the cooked beef to the wok with the vegetables. Pour the prepared sticky sauce over everything. Bring to a simmer, stirring constantly, until the sauce thickens and coats the beef and vegetables, about 1-2 minutes.
Step 7: Add the cooked noodles to the wok and toss well to combine, ensuring all the noodles are coated in the sticky sauce. Serve immediately and enjoy!