Spray 5- to 6-quart slow cooker with cooking spray.

Sprinkle beef with ½ teaspoon of the garlic salt and the pepper.

Pour water into slow cooker; place beef in center.

In small bowl, stir together hoisin sauce, soy sauce, gingerroot, sesame oil, red pepper and remaining ½ teaspoon garlic salt.

Pour over top and sides of beef.

Arrange carrots around beef.

Arrange cabbage wedges in single layer on top of beef and carrots.

Cover; cook on Low heat setting 7 to 8 hours.

Increase heat setting to High.

Using slotted spoon, transfer vegetables from slow cooker to serving bowl; cover with foil.

Transfer beef from slow cooker to cutting board; cover with foil.

Let stand 5 minutes before cutting beef.

Meanwhile, break pasta in half; add to sauce in slow cooker, pushing pasta below surface of sauce.

Cover; cook on High heat setting 9 to 11 minutes or until pasta is tender.

Cut beef across grain into slices.

Serve beef, pasta and vegetables with any remaining sauce.

Garnish with sesame seed, bell pepper and green onions.