Step 1: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, Hoisin sauce, and cornstarch. Set aside.
Step 2: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add beef in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until browned, then remove to a plate.
Step 3: Add a little more oil if needed, then add bell pepper, broccoli, and snap peas to the wok. Stir-fry for 3-5 minutes until crisp-tender.
Step 4: Add minced garlic and grated ginger (and red pepper flakes if using) to the vegetables. Stir-fry for another minute until fragrant.
Step 5: Return the seared beef to the wok with the vegetables. Give the prepared sauce a quick whisk, then pour it over the beef and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
Step 6: Add the cooked noodles to the wok and toss well to combine with the beef, vegetables, and sticky sauce.
Step 7: Serve immediately, garnished with sesame seeds or extra chili garlic sauce if desired.