Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and set aside.

In a small bowl, whisk together soy sauce, sriracha, sesame oil, rice vinegar, and honey until well combined.

Heat a wok over medium-high heat. Add a splash of oil and stir-fry the bell pepper, carrot, and broccoli for about 3-4 minutes until tender-crisp.

Add the cooked noodles to the wok with the vegetables. Pour the sauce over and toss everything together until well coated and heated through, about 2-3 minutes.

Serve hot, garnished with chopped green onions and toasted sesame seeds.