Prepare Noodles & Sauce:

1. Cook or soak rice noodles per package directions; drain and rinse under cold water.
2. In a small bowl, whisk together 3 Tbsp sesame oil, rice wine vinegar, soy sauce, peanut butter, five-spice, ginger, garlic powder, and cayenne. Set aside.

Cook the Chicken:

1. Heat the remaining 2 Tbsp sesame oil in a large skillet over medium-high heat.
2. Add ground chicken and cook, breaking up with a spoon, until no pink remains (5–7 minutes).

Sauté the Vegetables:

1. Stir in garlic, then add red bell pepper and snap peas. Sauté 3–4 minutes until just tender-crisp.

Combine & Toss:

1. Pour the sauce over the chicken–veggie mixture, then add noodles and the white parts of the green onions.
2. Use tongs to gently toss everything together until the noodles are heated through and coated (2–3 minutes).

Garnish & Serve:

1. Transfer to a serving platter or individual bowls.
2. Sprinkle with green onion tops and toasted sesame seeds.
3. Serve immediately—slurping long noodles is said to bring a long, prosperous life!