Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and ginger to the skillet and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
Stir in the gochujang, soy sauce, sesame oil, and honey. Mix well to combine and let it simmer for 2-3 minutes.
Add the sliced bell peppers and snap peas to the skillet. Cook for another 3-4 minutes until the vegetables are tender-crisp.
Toss the cooked rice noodles into the skillet, mixing everything together until the noodles are well coated with the sauce.
Serve hot, garnished with sliced green onions and sesame seeds.