Bring a large pot of water to a boil. Add rice noodles and cook as per package instructions, around 4-6 minutes. Drain, rinse with cold water, and set aside.

In a large pan or wok, heat vegetable oil over medium-high heat until shimmering.

Add sliced onions and bell peppers. Sauté for 2-3 minutes until soft and vibrant.

Stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant.

Add broccoli, snow peas, and julienned carrots. Stir-fry for 4-5 minutes until crisp-tender.

In a mixing bowl, whisk soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, and sesame oil.

Pour the sauce over the sautéed vegetables and let it bubble for 1 minute.

Add the cooked rice noodles and toss to coat evenly with sauce. Season with salt and pepper.

Cook together for another 2 minutes until everything is heated through.

Serve immediately, garnished with green onions and toasted sesame seeds.