Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the stem of the pepper(s). Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the hoisin sauce, soy glaze, mirin, vinegar, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

In a medium pot (or large for 4 servings), heat the sautéed aromatics on medium-high until hot. Add the beef; season with salt and pepper if desired. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sliced mushrooms and sliced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and the beef is cooked through.

Using your hands, carefully separate the noodles. To the pot, add the noodles and sauce. Season with salt and pepper if desired. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished noodles garnished with the sesame seeds. Enjoy!