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Soak the rice noodles in water for 15 to 20 minutes until they soften but are not fully cooked.
While the noodles are soaking, prepare the vegetables by thinly slicing the Savoy cabbage and red bell pepper.
In a bowl, combine the soy sauce, sesame oil, vinegar, grated ginger, minced garlic, and fish sauce to create the sauce.
Heat a small amount of oil in a wok or sauté pan over high heat.
Add the sliced cabbage and bell pepper to the pan and stir-fry them until they start to color but still have some crunch.
Drain the soaked noodles and add them to the pan, stir-frying for about a minute until they gain a bit of color.
Incorporate thinly sliced green onion and jalapeño or other chili, along with the prepared sauce, stirring everything together.
If the noodles are not fully cooked, add a splash of water and continue stir-frying until they are done.
Garnish with chopped peanuts, additional green onion, shrimp, or cooked chicken as desired.