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Bring a large pot of salted water to a boil. Add 8 ounces dried noodles and cook for 1 minute less than the package instructions. Meanwhile, whisk ¼ cup soy sauce, ¼ cup hot water, 2 tablespoons minced peeled ginger, 2 minced garlic cloves, 2 tablespoons honey, 2 tablespoons white miso paste, 1 tablespoon rice vinegar, and 2 teaspoons cornstarch together in a liquid measuring cup or medium bowl.
Drain the noodles and rinse well under cool water.
Heat 1 tablespoon olive oil in a 12-inch or larger high-sided skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Cook, breaking up the meat into medium pieces, until browned and cooked through, 5 to 7 minutes.
Add 8 ounces snap peas. Cook, stirring occasionally, until vibrant green and barely crisp-tender, about 2 minutes.
Reduce the heat to medium. Whisk the sauce again, then add to the skillet. Add the noodles and cook, tossing regularly, until the sauce is thickened and coats the noodles well, 1 to 2 minutes. Garnish with toasted sesame seeds if desired.