Cook the rice noodles according to direciotns.
While the noodles are cooking, place the garlic and sesame oil in a pan over medium-high heat. Once the oil begins to lightly bubble, add the mushrooms and begin pan roasting.
Add the sliced mini peppers to the pan.
Mix together the miso, vinegar, ginger, soy sauce, honey, and crushed red pepper in a bowl. Add the mixture to the mushrooms and peppers.
While the vegetables are cooking in the sauce, drain and rinse the noodles.
Add the noodles to the vegetables and continue cooking until the mushrooms have slightly reduced and the noodles have soaked up all of the sauce.
Serve and enjoy!