In a medium bowl, combine the sliced beef, 2 tablespoons soy sauce, and 1 tablespoon cornstarch. Mix well and let marinate for 10 minutes.
Cook the dried egg noodles according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through, about 4-5 minutes. Remove beef from skillet and set aside.
In the same skillet, add 1 tablespoon vegetable oil and heat until hot. Add the cooked noodles and press them down to form a crispy layer. Let cook undisturbed for 3-4 minutes until the bottom is golden and crispy. Flip the noodles carefully to crisp the other side for another 3 minutes. Remove noodles and place on serving plates.
In the same skillet, add minced garlic, ginger, and chopped red chili. Stir-fry for 1 minute until fragrant.
Add 1/4 cup soy sauce, rice vinegar, honey, and chili garlic sauce to the skillet. Stir to combine and cook for 2 minutes until the sauce slightly thickens.
Return the cooked beef to the skillet and toss to coat with the sauce. Cook for an additional 1-2 minutes until heated through.
Spoon the spicy beef mixture over the crispy noodles.
Garnish with sliced green onions, chopped cilantro, and roasted peanuts.
Serve immediately and enjoy your high protein crispy spicy beef noodles.