Soak the rice noodles in warm water for about 20-30 minutes until softened.
While the noodles soak, prepare the beef. Slice the flank steak against the grain into thin strips.
In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the sliced beef and cook until browned, about 4-5 minutes.
Remove the beef from the skillet and set it aside. In the same skillet, add garlic and ginger, sautéing briefly until fragrant, about 1 minute.
Stir in soy sauce, rice vinegar, and sugar, then return the beef to the skillet, mixing everything well to combine.
In a large bowl, combine the cabbage, carrots, remaining sesame oil, and a pinch of salt. Toss to coat.
Drain the noodles and add them to the skillet, tossing everything together over low heat for a couple of minutes.
Serve the noodle bowl topped with the prepared cabbage slaw and garnish with chopped green onions.
