Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rice noodles and cook them according to the package instructions, usually around 3-5 minutes. Once tender but still al dente, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking.

In a large skillet, heat a tablespoon over medium-high heat until shimmering. Add the sugar snap peas (or your choice of veggies) and stir-fry for about 2-3 minutes until they turn bright green and remain crisp. Remove the vegetables from the skillet and set them aside on a plate, keeping the vibrant color and crunch intact.

Lower the heat to medium-low and return the skillet to the stove. Add the sliced red chili peppers and the white parts of the scallions, sautéing for about 2 minutes until they soften and release their fragrant aroma. Add the green tops of the scallions and sauté for an additional 30 seconds.

Push the sautéed ingredients to one side of the skillet, creating space for the garlic. Drizzle in the sesame oil and add the minced garlic, sautéing for about 1-2 minutes until fragrant and lightly golden.

In a small bowl, whisk together the tamari, water, balsamic vinegar, maple syrup, and a touch of sesame oil. Pour this sauce mixture over the sautéed vegetables in the skillet, bringing everything to a gentle simmer for about 1 minute. Then, add the cooked rice noodles, tossing until coated with the rich sauce.

Gently stir the reserved vegetables back into the noodles, allowing them to warm through for an additional minute. Garnish with sesame seeds and freshly chopped herbs like basil or cilantro. Serve hot, topped with extra chili peppers if desired.