1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.

2. In a large skillet over medium heat, sauté the ground beef, onion, and garlic with the vegetable oil until the meat is browned and the onions are tender. Drain any excess fat.

3. Add the chopped cabbage to the skillet, cooking until the cabbage wilts and becomes tender.

4. Stir in the cooked noodles, soy sauce, hoisin sauce, sesame oil, ground ginger, and black pepper, ensuring everything is thoroughly combined and coated with the sauce.

5. Fold in the shredded carrots, bell pepper, and bean sprouts if using, and pour in the broth, mixing well.

6. Transfer the mixture into the prepared baking dish.

7. Bake in the preheated oven for 20-25 minutes, or until everything is cooked through.

8. Garnish with sliced green onions and serve hot.

– For a vegetarian version, swap the ground beef with crumbled firm tofu or a plant-based ground beef alternative, and use vegetable broth.
– Feel free to incorporate other vegetables such as water chestnuts, snow peas, or mushrooms for added texture and flavor.
– To add some heat, include a dash of Sriracha or chili flakes into the sauce mixture.
– Leftover rotisserie chicken or cooked shrimp can also be used instead of ground beef for a different protein option.
– If you enjoy crispy noodles, scatter some additional chow mein noodles on top during the last 5 minutes of baking for an added crunch.