Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, usually about 3-5 minutes.

Drain the noodles in a colander and rinse under cold water to stop the cooking process.

In a pan, heat a tablespoon of oil over medium heat. Add the sliced bell pepper, julienned carrot, and broccoli florets.

Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.

Add the cooked noodles to the pan with the vegetables.

In a small bowl, mix together the soy sauce, sesame oil, ginger, and garlic. Pour the sauce over the noodles and vegetables, tossing to combine.

Garnish with chopped green onions and toasted sesame seeds before serving.