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Cook rice noodles according to the packet until just tender. Drain, rinse briefly under cold water and drain thoroughly.
Simmer broccoli and edamame for 3 to 4 minutes until bright and just tender, then drain well.
Whisk both soy sauces, hoisin, honey, rice vinegar and sesame oil together until smooth.
Heat olive oil in a large frying pan over high heat. Press beef into a thin layer and leave untouched for 2 minutes until deeply browned. Break into rough pieces and cook another 1 to 2 minutes until crisp.
Reduce heat to medium, add white spring onions, garlic, ginger, chilli flakes and black pepper. Cook for 30 seconds until fragrant, then pour in the sauce and bubble for 60 to 90 seconds until dark and glossy but still loose.
Add noodles, broccoli and edamame. Toss for 1 to 2 minutes until coated, adding hot water 1 tbsp at a time only if needed. Finish with lime, toasted sesame seeds, green spring onions and extra chilli flakes.