For the noodles and the finish
Cook the noodles in well-salted boiling water and then drain.
Bring a saucepan to high heat, add half the safflower oil and sauté the beef, while stirring it, until nicely browned.
Remove the beef to a platter and sauté the vegetables.
Add the rest of the safflower oil and drop the carrot, onion and peppers.
Cook while stirring until the vegetables become lightly browned and soft, yet remain crisp.
Add the mushrooms and cook for another 1-2 minutes.
Add the ginger, scallions and garlic until fragrant and then add the soy-honey sauce and the beef and continue cooking for another 2-3 minutes.
Drop in the noodles and stir well.
For the soy-honey sauce
Combine all ingredients, except for the corn flour, in a pot and bring to boil.
Whisk in the corn flour, until it is integrated in the sauce.
Cook for 5 minutes and then sieve.