Bring a 5 quart pot of salted water to a boil. Cook rice noodles according to package instructions.
Meanwhile, mix together all the ingredients for the stir fry sauce in a mixing bowl. Allow to sit so flavors can meld together.
Mince garlic. Thinly slice bell peppers into strips.
To a skillet, add 1 tablespoon of olive oil. Turn stove to medium high, and allow olive oil to heat up for 1-2 minutes. Once oil is hot, add garlic, bell peppers, and cabbage. Cook until the vegetables are wilted (and have reduced in volume).
Add noodles and sauce to the skillet with the vegetables. Allow to cook for an additional 2-3 minutes on medium low heat.
In a dry pan, toast the unsalted peanuts on low heat for 5-8 minutes, while constantly moving the peanuts. Once done, the peanuts will become fragrant and darker brown in color.
Top the stir fry with peanuts, green onion (sliced along the bias), and sesame seeds.
This recipe has a salty bite to it. Be sure you use reduced sodium soy sauce to keep the salt content lower.