Adapted from a recipe I saw here
1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions
1 can water chestnuts, drained
1 bag fresh snow peas
1 can bean sprouts (or fresh), drained
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons garlic chili paste (more or less, to taste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Add vegetables, and cook through. Place in a large bowl. Stir in remaining 1 teaspoon oil, and everything except the rice noodles.
Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces (use scissors). Add noodles to bowl; toss well to coat.