Cook the egg noodles according to package instructions, drain, and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned. Remove the beef from the skillet and set aside.

In the same skillet, add the red bell pepper, broccoli, and snap peas. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp. Add the garlic and ginger, cooking for an additional 1 minute until fragrant.

In a small bowl, whisk together the soy sauce, hoisin sauce, cornstarch, and water. Pour the sauce into the skillet with the vegetables and bring to a simmer. Cook for 2-3 minutes until the sauce thickens.

Return the cooked beef to the skillet and add the cooked noodles. Toss everything together to coat in the sauce and heat through. Drizzle with sesame oil before serving.

Garnish with sliced green onions and sesame seeds.