Heat generously salted water over medium heat and cook the noodles according to the package instructions. Drain and set aside.

In a wok over high heat, add 2 tablespoons oil, and cook the ground beef until browned, approximately 3-4 minutes. Remove from the wok, and set aside.

Add another tablespoon of oil to the wok, and add the garlic. Cook for 20-30 seconds then add the onion and bell pepper. Cook for 1-2 minutes.

Add the cabbage and carrots stir-frying on high heat for a minute and add the wine in a circle around the perimeter of the pan.

Add the noodles and ground beef back to the wok and mix well for about 30 seconds being sure to toss the noodles from the bottom of the pan. (If the noodles are sticking together, add 1/4 cup water to loosen them.)

Reduce the heat to medium and cook for one minute.

In a small bowl, whisk together the soy sauce, hoisin sauce, honey, sesame oil, salt, honey and cornstarch

Uncover and stir in the sauce mixture. Stir-fry for 30 seconds longer then add the bean sprouts and scallions. Stir-fry for one more minute and serve.