If using dried rice noodles, cook them according to the package instructions until al dente. Drain and set aside, drizzling a tiny bit of oil to prevent sticking.

Heat a large wok or non-stick skillet over medium-high heat. Add the vegetable oil, ensuring it coats the pan evenly.

Add the garlic and ginger. Sauté for 30 seconds, or until fragrant, allowing the flavors to release.

Toss in the bell peppers, snap peas, and carrots. Stir-fry for about 3-4 minutes until the veggies are vibrant and tender-crisp.

Reduce heat slightly, then add the cooked noodles to the pan, along with the green onion whites.

Pour in the soy sauce, chili sauce, sesame oil, and sugar. Toss everything together, allowing the noodles to absorb the sauce for about 2-3 minutes.

Stir in the green onion greens. Optionally, add more chili sauce if you like a bit more heat.

Remove from heat and serve immediately, topped with roasted peanuts and fresh cilantro if desired, alongside lime wedges for that extra zest.