Begin by bringing a large pot of water to a boil. Add the rice noodles and cook according to the package instructions, usually about 5-8 minutes. Once done, drain and set aside.

While the noodles are cooking, chop your bell pepper, snap peas, and carrots. This makes sure everything is ready to go when it’s time to stir-fry.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Toss in the sliced bell pepper, snap peas, and julienned carrots. Stir-fry for 3-5 minutes until they’re just tender but still crisp.

Add the cooked rice noodles to the skillet with the vegetables. Pour in the soy sauce, sesame oil, and rice vinegar. Toss everything together for another 2-3 minutes until heated through.

Remove from heat and sprinkle with green onions and sesame seeds. Serve hot!