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

In a small bowl, whisk together soy sauce, sriracha, sesame oil, rice vinegar, and honey until well combined.

Heat a wok over medium-high heat. Add a splash of oil and stir-fry the bell pepper, carrots, and snap peas for about 3-4 minutes until tender-crisp.

Add the cooked noodles to the wok with the vegetables. Pour the sauce over and toss everything together until well coated and heated through.

Garnish with chopped green onions and toasted sesame seeds before serving.