In a large bowl, soak the vermicelli in hot water to soften.

Meanwhile, heat a wok or large skillet on medium high brown the ground beef.  If the beef does not render much fat, add some cooking oil to prevent sticking.

Once it is half cooked, add the shallot, garlic, bell pepper, zucchini, and carrots.

Continue until the meat is thoroughly cooked through, about 5 minutes.

Push the food to the side of the pan and quickly scramble the eggs.

After the eggs are scrambled, mix them into the meat and veggies.

Reduce heat to medium and add the broth, soy/tamari, ginger, and garlic chili sauce.

Mix well, making sure the ginger and chili sauce is thoroughly incorporated into the dish.

In small increments, add the vermicelli to the pan.  Mixing well, as it has a tendency to clump.  Garnish with freshly chopped cilantro and Sriracha.