Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart, until fully browned. Once cooked, drain any excess fat and set the beef aside.

In the same skillet, add the vegetable oil. Toss in the broccoli and carrots, stirring frequently, and cook for about 5 minutes or until the carrots begin to soften.

While the vegetables cook, whisk together the soy sauce, sriracha (if using), honey, sesame oil, rice wine vinegar, ginger paste, minced garlic, and salt in a separate bowl.

Pour the prepared soy sauce mixture into the skillet with the vegetables. Stir to combine, and let the mixture simmer for 4 to 5 minutes. Then, add the baby corn and cooked beef back into the pan, mixing well.

Add the stir-fry noodles to the pan and gently toss to coat. Cook for an additional 10 minutes, stirring every few minutes to allow the noodles to fry and absorb the sauce.

Serve hot, garnished with optional sliced green onions and sesame seeds for an added touch of flavor and texture.