Prepare the wheat noodles in boiling water according to the manufacturer instructions until al dente; drain and set aside.

In a large skillet or wok over medium-high heat, cook the ground beef while breaking it into small crumbles until no pink remains.

Drain the rendered fat from the skillet to ensure a clean sauce consistency.

Add the minced garlic and grated ginger to the beef and sauté for approximately 60 seconds until fragrant.

In a separate bowl, whisk together the soy sauce, brown sugar, sesame oil, beef broth, and sriracha until the sugar is dissolved.

Pour the liquid mixture into the skillet with the beef and simmer for 2 to 3 minutes until the sauce begins to thicken slightly.

Incorporate the cooked noodles into the skillet, tossing continuously to ensure they are thoroughly coated in the sauce and beef mixture.

Garnish the dish with sliced green onions and serve immediately.