Begin by bringing a large pot of water to a rolling boil. Add your noodles and cook them according to package instructions until they reach an al dente texture, usually about 8 to 10 minutes. Drain and rinse with cold water, then toss with vegetable oil to prevent sticking.

In a large, non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the ground beef and break it apart as it cooks for about 5 to 7 minutes until fully browned.

Lower the heat to medium and stir in 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Sauté for about 1 minute until fragrant.

In a separate bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of brown sugar, and 1/2 cup of water until the sugar is dissolved. Pour this mixture into the skillet and let it simmer for about 3 minutes.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour it into the skillet, stirring continuously for about 2 minutes until the sauce thickens.

Add the cooked noodles to the skillet, tossing everything together for about 2 to 3 minutes until all noodles are coated with the sauce.

Drizzle in 1 tablespoon of sesame oil and incorporate half of the chopped green onions. Stir for another minute and serve topped with the remaining green onions.