Chop the bell pepper and broccoli into bite-sized pieces.

Boil water in a large pot; add rice noodles and cook according to package instructions until just tender. Drain and set aside.

In the same pot, heat sesame oil over medium-high heat; sauté bell peppers and broccoli for about 4-5 minutes until vibrant and tender-crisp.

While veggies are cooking, whisk together peanut butter, soy sauce, garlic, and vegetable broth until smooth.

Combine drained noodles with sautéed vegetables; pour the sauce over the top and toss well to coat.

Serve immediately, garnished with chopped peanuts or green onions if desired.