Boil water in a pot and cook the egg noodles according to package instructions until al dente. Drain and set aside.

Drizzle a little oil on the noodles to prevent sticking.

In a large skillet, heat a tablespoon of oil over medium-high heat.

Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Add the chopped onion and minced garlic, sauté for 2-3 minutes until softened.

Stir in the carrots and bell pepper, cooking for another 3-4 minutes until vegetables are tender.

In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, rice vinegar, and cornstarch mixture.

Pour the sauce over the beef and vegetable mixture, stirring to combine and cook for an additional 2 minutes until the sauce thickens.

Add the cooked noodles to the skillet, tossing everything together until well combined.

Garnish with chopped green onions before serving.