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Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes, stirring occasionally to prevent sticking. Drain and set aside.
In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed.
Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp toasted sesame oil, onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
Add snow peas, 1 Tbsp tamari or soy sauce, and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
To the still-hot skillet, add remaining 1 Tbsp sesame oil, cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce.
Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.
Serve with desired toppings.