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Prepare the noodles according to the package instructions until they are al dente. Once cooked, drain them and rinse under cold water for 10-15 seconds to eliminate excess starch, then set aside.
In a bowl or measuring cup, create the Mongolian sauce by whisking together the soy sauce, brown sugar, hoisin sauce, low-sodium beef broth, sesame oil, red pepper flakes, and corn starch until the mixture is smooth. Set this sauce aside.
In a large skillet, heat the avocado oil over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until it is browned and fully cooked, which should take about 2-3 minutes.
Next, add the minced garlic, ginger, and chopped green onions to the skillet. Cook these ingredients for 30-60 seconds, or until they become fragrant and slightly softened.
Pour the prepared sauce into the skillet, stirring to ensure the beef is evenly coated. Allow the mixture to come to a simmer and cook for a few minutes, stirring frequently, until the sauce thickens and becomes glossy. Taste the sauce and adjust the salt as needed.
Finally, add the cooked noodles to the skillet and give everything a quick stir to combine. Remove the skillet from heat and garnish the dish with sesame seeds and additional chopped green onions.