Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the gochujang, soy sauce, and sesame oil. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
Add the carrot, bell pepper, and snap peas to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Add the cooked rice noodles and gochujang sauce to the skillet. Toss everything together until the noodles are well-coated and heated through.
Sprinkle with chopped green onions and sesame seeds. Garnish with fresh cilantro if desired. Serve hot.
ADVERTISEMENT
