In a large skillet, bring 4 cups of water to a boil. Add the vermicelli noodles and cook according to package instructions until al dente. Drain and set aside.

In the same skillet, heat sesame oil over medium heat. Add the bell pepper, carrots, and snap peas. Sauté for about 5 minutes until tender.

Add the cooked vermicelli noodles to the skillet with the vegetables. In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, and garlic. Pour the sauce over the noodles and toss to combine.

Cook for an additional 2-3 minutes, stirring frequently. Remove from heat and garnish with chopped green onions and toasted sesame seeds.