Cook the rice noodles according to package instructions. Drain and set aside.

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

Add the shrimp to the skillet and cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the bell pepper, broccoli, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Add the minced garlic and ginger to the skillet and stir-fry for an additional 1 minute until fragrant.

In a small bowl, mix together the soy sauce, sesame oil, honey, and red pepper flakes (if using). Pour this sauce over the vegetables in the skillet.

Add the cooked shrimp and rice noodles to the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.

Remove from heat and garnish with sliced green onions and sesame seeds before serving.