Bring a large stockpot of salted water to a rolling boil. Add rice noodles and cook according to package instructions, about 4-6 minutes. Drain and set aside.

In a medium bowl, whisk together sriracha, coconut sugar, honey, tamari, and rice vinegar until smooth. Set aside.

Heat avocado oil in a large skillet over medium heat. Add ground beef, cooking for about 5 minutes until browned.

Drain excess grease. Add diced onion, cooking for 2-3 minutes, then stir in minced garlic and crushed red pepper flakes, cooking for another minute.

Pour the firecracker sauce over the beef mixture, stir well, and let simmer for 6-8 minutes until thickened.

Add chopped broccoli and sliced bell pepper to the skillet, cooking for another 2-3 minutes until vegetables are tender yet crisp.

Add ⅓ cup of water to the skillet, stirring and simmering for an additional 2 minutes.

Fold the cooked noodles into the skillet with the beef and veggies, stirring gently for 1-2 minutes until heated through.

Serve hot, garnished with sliced green onions and sesame seeds.