Cook ramen noodles according to package direction, including spice packet for extra flavor. Drain and set aside.

Heat one tablespoon of oil in a wide skillet over medium high heat. Saute the mushrooms and bell pepper until slightly browned, about 10 to 12 minutes. Transfer to a plate. In the same skillet, reduce heat to low and add the remaining two tablespoons of oil. Add the garlic paste, chili paste, ginger, and scallion whites. Cook for one to two minutes, stirring constantly, until fragrant.

Increase heat to medium-low and add the soy sauce, hoisin, and honey. Let it bubble for about 30 seconds to deepen the flavor. Add the prepared ramen noodles and mix to coat in the sauce.

Pour in the broth and bring to a gentle boil. Add in the vinegar and sesame oil. Return the vegetable mixture to the skillet; mix well. Garnish with sesame seeds and the scallion greens.