Begin by boiling water in a large pot. Add the rice noodles and cook according to package instructions, usually around 5-7 minutes, until al dente.

Once cooked, drain the noodles in a colander and rinse them under cold water.

In a large wok or skillet, heat the vegetable oil over medium-high heat.

Add the sliced bell peppers, broccoli florets, and snap peas to the hot oil. Stir-fry for about 3-4 minutes until they are bright and just tender.

Next, stir in the minced garlic and cook for an additional minute.

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar.

Add the drained noodles to the skillet along with the sauce mixture. Toss everything together for another 2-3 minutes until heated through.

Remove from heat and serve hot, garnished with sliced green onions.