Boil a large pot of water and cook rice noodles according to package instructions, about 4-5 minutes. Drain and rinse under cold water.

Heat oil in a skillet, season pork chops with salt and pepper, and cook for 5-7 minutes until browned. Remove and let rest.

In the same skillet, add snow peas and carrots. Sauté for 2-3 minutes until tender-crisp.

Whisk together soy sauce, chili paste, and honey. Pour sauce over vegetables and cook for another minute.

Return pork to skillet, add noodles, and toss to coat with sauce. Cook for 2-3 minutes until heated through.

Serve immediately, optionally garnished with sesame seeds or chopped peanuts.