Cook the rice noodles according to package instructions. Drain and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

Add the minced garlic and ginger to the skillet, cooking for an additional minute until fragrant.

Increase the heat to high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in the gochujang, soy sauce, sesame oil, and honey. Mix well to combine all ingredients.

Add the broccoli and bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Toss in the cooked rice noodles and mix until everything is well combined and heated through.

Serve hot, garnished with chopped green onions and sesame seeds.