1) Bring a large pot of lightly salted water to a boil. Using package directions, cook the angel hair pasta or brown rice noodles in the boiling water until cooked through but firm to the bite; drain and transfer the pasta back to the pan. Drizzle sesame oil over the noodles and toss to coat. Cover to keep warm.
2) Mix the soy sauce, maple syrup, oyster sauce, and chili paste together in a small bowl. Set aside.
3) Prepare the vegetables and place them near the stove top. This dish cooks fast, so all of the ingredients need to be ready to be used in quick succession.
4) Heat the oil in a wok or large skillet over medium-high heat. Cook and stir the garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the vegetables requiring the longest cooking time to the skillet first; cook and stir until slightly tender, about 3 minutes. (Hint: If the vegetables or meat are done and shouldn't be cooked more, just throw them in with the noodles while you cook the remaining ingredients.) Add the medium-thick vegetables and the sliced beef; cook and stir until the beef is almost cooked through. Next, add the sauce and the super-thin vegetables, like spiral-cut red peppers, chopped scallions (the green part), and ribboned carrots to the pan. Add the noodles and toss together with the vegetables and meat. Cook and stir until heated through, 2 to 3 minutes more. Add additional hot sauce to taste if needed; combine well and serve hot. Enjoy!