Cook the ramen noodles according to package directions (typically 3-4 minutes), then drain well and set aside. Whisk together soy sauce, chili garlic sauce, hoisin sauce, brown sugar, and rice wine vinegar in a bowl. Set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until browned and no pink remains, about 5-7 minutes. Drain excess grease, leaving 1-2 teaspoons for flavor.

Reduce heat to medium. Add minced ginger and garlic to the skillet, sauté for 1 minute until fragrant. If using, add shredded cabbage and carrots, stir-fry for 2-3 minutes until slightly softened.

Pour in the prepared sauce mixture and beef broth. Bring to a simmer, stirring to combine and thicken slightly.

Add the drained noodles to the skillet, tossing to coat evenly. Stir in sesame oil. Serve immediately, garnished with green onions, peanuts, and soft-boiled eggs if desired.