Cook the rice noodles according to package instructions. Drain and rinse them under cold water, then set aside.

In a frying pan or wok, heat sesame oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

In a mixing bowl, whisk together the soy sauce, rice vinegar, maple syrup, and red pepper flakes.

Add the cooked noodles to the pan with garlic and pour the sauce over them. Toss to combine and heat through for about 2-3 minutes.

While the noodles are warming, add the bell peppers and broccoli to the pan. Stir-fry the vegetables for an additional 4-5 minutes until they are tender-crisp.

Remove from heat, and garnish with sliced green onions and sesame seeds before serving.

Feel free to add any additional vegetables you have on hand, such as carrots, snap peas, or mushrooms for variation.

The dish can be served warm or cold, making it great for meal prep.

If desired, for extra protein, consider adding tofu or chickpeas into the mix.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.