8 ounces wide rice noodles

1 pound ground beef

1 tablespoon sesame oil

2 teaspoons garlic paste

1½ tablespoons ginger paste

1 teaspoon chili paste

½ teaspoon red pepper flakes, optional

½ cup soy sauce, light

¼ cup light brown sugar

¼ cup hoisin sauce

1 cup beef broth

2 tablespoons cornstarch

1 bunch of green onions, sliced on the diagonal into 1-inch pieces

1 tablespoon sesame seeds, optional

Cook noodles according to the instructions on the box. Drain, rinse with cold water, and set aside.

In a 12-inch skillet or wok, brown ground beef with 1 tablespoon of sesame oil until the meat is no longer pink and is cooked through.

Add garlic paste and ginger paste to the skillet and brown for an additional minute.

Add chili paste, soy sauce, brown sugar, hoisin sauce, and ½ of the beef broth to the skillet.

Stir the cornstarch into the remaining ½ cup of broth until dissolved. Add the cornstarch/broth mixture to the skillet.

Saute over medium heat until the sauce is bubbly and the meat is evenly seasoned with the sauce.

Add ¼ to ½ cup of green onions sliced on the diagonal into 1-inch pieces. Taste the sauce and adjust the seasoning to taste (add additional chili paste or red pepper for more spice, etc.).

Saute for 1 to 2 minutes longer.

Add the cooked noodles to the skillet and toss to coat with sauce.

Garnish with additional green onions and sesame seeds, if desired.