Step 1

Prepare rice noodles according to package directions. Drain and rinse them with cold water. Set aside.

Step 2

In a skillet over medium-low heat, use avocado oil to sauté bell pepper, green onion (white ends only), garlic, shallot and ginger; about 3 minutes.

Step 3

Turn off heat and immediately add soy sauce, cilantro, honey, chili garlic sauce, sriracha, rice vinegar, sesame oil, sesame seeds, paprika and red pepper flakes. Stir until combined.

Step 4

Add rice noodles. Toss until noodles are fully coated, the sauce is thick and noodles are heated through. (You should not have to turn the heat back on.)

Step 5

Top noodles with remaining green onions, extra sesame seeds and red pepper flakes.

Step 6

Serve warm or room temperature.