I saw this dish in thekithn.com as a quick and tasty family-friendly dish.  It was those things, although maybe to make it appealing to children I thought the seasoning was underdone.  I think the seasoning mixture should be roughly doubled.  Another change I made was to use sesame oil only in the seasoning mixture, and not as a frying oil.  I agree with the comments online that sesame oil can be bitter if used as a frying oil.  Here is my adaptation for 4 servings.  This will take less than 30 minutes if the cook multitasks.

8 oz. dried Asian wheat noodles (I used Lo Mein)

¼ cup soy sauce

2 Tbs. rice vinegar

1 Tbs. toasted sesame oil

1 T. honey

2 tsp. cornstarch

1 tsp. Asian chili-garlic sauce (such as sambal oelek)

4 cloves garlic, minced

2 Tbs. neutral vegetable oil

1 lb. lean ground beef

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

10 oz. thinly sliced green cabbage (about ½ a small head)

1 small yellow onion thinly sliced (about 1 cup)

Thinly sliced scallions (optional garnish)

Boil the noodles in salted water for 1 minute less than the package instructions.  Drain, rinse in cold water, and drain again in a colander.

Mix together in a small bowl the soy sauce, rice vinegar, sesame oil, honey, cornstarch, chili-garlic sauce, and garlic.

In a large skillet, heat 1 Tbs. of oil and brown the meat, breaking it into small pieces.  Remove the cooked meat to a plate.

Add 1 Tbs. of oil to the skillet and add the cabbage and onions.  Cook over medium-high heat for a couple of minutes to get some browning, and then stir and cook until tender crisp.

Add the meat and any juices to the skillet, and add the drained noodles and the seasoning from the small bowl.  Cook over medium heat, stirring frequently until the noodles and beef are heated through and everything is coated by the sauce.  Serve with the optional scallion garnish.