Bring a large pot of salted water to a boil and cook the noodles according to package instructions.

In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and honey.

In a large skillet or wok, heat a drizzle of oil over medium heat. Add the shredded carrots and chopped bell pepper, sautéing until just tender, about 3-4 minutes.

Once the noodles are cooked, drain them and add to the skillet with the sautéed vegetables. Pour the peanut sauce over the noodles, tossing until everything is well coated.

Continue to cook everything together for another 2-3 minutes, stirring frequently.

If the sauce seems too thick, add a splash of hot water until the desired consistency is reached.

Remove from heat and transfer to serving bowls. Sprinkle with sliced green onions and chopped peanuts.

Serve warm and enjoy!