Cook the rice noodles in boiling water according to package instructions until al dente, then drain and set aside.
Heat a wok or large skillet over high heat and add vegetable or sesame oil, swirling to coat the surface.
Add the sliced bell peppers, zucchini, carrots, and snap peas to the hot pan, stirring constantly to cook evenly. Cook for 3-4 minutes until vegetables are vibrant, crisp-tender, and slightly caramelized at the edges.
Push the vegetables to one side of the pan and add minced garlic and grated ginger to the empty space, cooking for about 30 seconds until fragrant and aromatic.
Pour in soy sauce, rice vinegar, maple syrup, and sesame oil, stirring to combine and create a flavorful stir-fry sauce that coats the vegetables evenly.
Add the cooked noodles to the wok, tossing everything together gently to combine and heat through for about 1-2 minutes. The noodles should soak up the sauce and be glossy.
Remove from heat and transfer to serving bowls. Garnish with chopped peanuts or sesame seeds if desired for added crunch and flavor.
Serve immediately while warm, enjoying the vibrant colors, crisp textures, and savory flavors of this quick and healthy vegan dish.
