Prepare the rice noodles according to package instructions.
In a large skillet, heat sesame oil over medium heat.
Add the broccoli, bell pepper, carrot, and snap peas to the skillet, stirring frequently.
In a small bowl, whisk together soy sauce, maple syrup, and cornstarch until smooth.
Pour the sauce mixture over the sautéed vegetables in the skillet and stir to combine.
Add the cooked rice noodles to the skillet and toss everything together.
Serve hot, garnished with sesame seeds and chopped green onions.
