Cook the rice noodles according to package instructions, then drain and set aside.
In a large skillet, heat the vegetable oil over medium heat.
Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
Add the ground beef, cooking until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
Stir in the sliced bell pepper and snap peas, cooking for an additional 3-4 minutes until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, sriracha, and honey.
Pour the sauce over the beef and vegetable mixture, stirring to combine.
Add the cooked rice noodles to the skillet, tossing everything together until well coated and heated through.
Serve hot, garnished with sliced green onions and sesame seeds.