Begin by washing and chopping all vegetables. Set all prepared ingredients aside.

In a small bowl, whisk together hoisin sauce, low-sodium soy sauce, chili garlic sauce, rice vinegar, and crushed red pepper flakes until smooth.

Prepare your noodles according to the package instructions. Drain and rinse with cold water.

Heat a skillet over medium-high heat and add sesame oil. Sauté sliced bell pepper, shredded carrots, and green beans for 3-5 minutes.

Add cabbage, garlic, and ginger to the skillet. Stir for another 1-2 minutes until fragrant.

Pour the stir fry sauce over the vegetables. Toss with the noodles for 2-3 minutes until well-coated.

Serve immediately, garnished with green onions and toasted sesame seeds.