Step 1

Whisk all the ingredients for the sauce in a bowl, and keep whisking until the sugar has dissolved. Set aside.

Step 2

Soak the flat rice noodles for 15-30 minutes in cold or hot water. Make sure to follow the instructions on the package you have so the texture of the noodles is right. You want the noodles to be springy, not mushy or too hard.

Step 3

In a large wok or skillet over high heat, add oil. When the oil is hot, add bell peppers and sugar snap peas and cook for 3-4 minutes, stirring often, until the vegetables have soften but still yield a crunch. It’s important not to overcook sugar snap peas as they will become stringy otherwise.

Step 4

Stir the sauce and add it to the pan with the noodles.

Step 5

Toss until the noodles are evenly coated with the sauce and are the desired consistency.

Step 6

Add scallions and mung bean sprouts and toss again.

Step 7

Turn the heat off, transfer the noodles to a serving plate and serve immediately.