Place the rice noodles in a bowl of hot water and let sit for 30 minutes.

Meanwhile, place the 2 tbsp of corn starch in a plastic bag. Place the meat in the bag and shake until well coated.

Heat wok on medium high heat, add 2 tbsp oil. When hot, add onion and cook until starting to brown. Add the meat to the wok and brown each side (about 4-5 minutes each side). Add the mushrooms and broccoli and cook for 7-10 minutes.

Mix together the soy sauce, brown sugar, ginger, sesame oil, garlic, and red pepper flakes. Add to the wok and bring to a boil. Then add the rice noodles and let cook on the heat for 2 minutes, stirring frequently. Turn off the stove and let sit for another 2 minutes. Serve hot in a bowl with either chopsticks or utensil of choice.