Using a small bowl, combine the ingredients for the sauce and whisk well. Set aside.

Add the rice noodles to a large, deep bowl and soak in very hot water to soften. Set aside, using tongs to separate and stir every few minutes to allow to soften. Once softened but still lightly al dente, strain and set aside.

Add the steak to a bowl and toss in arrowroot starch, baking soda, coconut aminos, fish sauce, coconut sugar and salt and pepper. Toss and set aside to marinate for 10 minutes.

Using a wok or large deep pan, heat the avocado oil over medium-high heat. Add the steak (working in batches if your pan is smaller) and cook for 2-3 minutes on each side or until crisp. Cook for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set aside.

Reduce the heat to medium and add more oil to the pan if needed. Add the garlic, onion, and ginger pieces and saute until the onion is translucent. Remove the ginger from the pan. Add the bean sprouts and green onion to the pan and saute for about 3 minutes or until soft. Lightly season with salt and pepper.

Add the cooked steak, softened noodles, and sauce to the pan. Lightly stir to allow the sauce to thicken and coat the stir fry for about 2 minutes.

Remove from the heat and season further to taste.