Cook the noodles: Prepare the rice noodles according to the package instructions. Drain, rinse briefly with cold water, and set aside.

Make the sauce: In a small bowl, whisk together tamari, rice vinegar, sesame oil, honey, cornstarch, water, and black pepper.

Cook the vegetables: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the onion, bell pepper, carrot, cabbage, and snow peas. Stir-fry for 3–4 minutes until crisp-tender.

Add aromatics: Add the garlic and ginger, stirring for about 30 seconds until fragrant.

Combine: Add the cooked rice noodles and prepared sauce to the pan. Toss everything together for 2–3 minutes until the noodles are hot and evenly coated.

Finish: Stir in the green onions and cook for another 30 seconds.

Serve: Serve immediately, topped with extra green onions or sesame seeds if desired.