Prepare the rice noodles according to package instructions. Drain and set aside.

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and chili garlic sauce to create the sauce.

In a large skillet or wok, sauté carrot, bell pepper, and snap peas over medium heat until just tender, about 3-5 minutes.

Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables and toss to combine.

If adding a protein, ensure it is cooked and add it to the skillet, tossing everything together until well mixed and heated through.

Serve the noodle bowl garnished with sliced green onions and chopped cilantro.