DO-AHEAD TIP: Cook egg noodles according to package directions.
In a small bowl, whisk together first 5 ingredients (broth through crushed red pepper flakes).
Cook and crumble ground beef in a large skillet over medium-high heat until browned, about 5 minutes. Add green onions, carrot, garlic and gingerroot; cook for 3 minutes. Add broth mixture and cook until reduced just a tad.
Add cooked noodles and toss to evenly coat with sauce. (Stir in a few tablespoons of pasta water, if needed, to keep pasta “saucy”.)
Garnish each serving with chopped cilantro.