Meanwhile, cook the rice noodles according to package directions. Boil just until barely tender, then drain and rinse with cold water to stop the cooking. Reserve 1 cup of the hot noodle water for the sauce.

In a small bowl or measuring cup, whisk together the soy sauce, hot honey, reserved noodle water, and cornstarch until smooth and lump-free.

Pour the sauce into the pan with the vegetables and cook over medium heat, stirring, until thickened (about 3–5 minutes). Add the noodles, sprinkle in the spices, and toss everything together until well coated. Taste and adjust salt and heat as needed.