Bring a large pot of water to a boil with olive oil and salt.
Once boiling, add in noodles and stir frequently. Boil for 4-5 minutes until cooked and springy in texture, but not mushy
Drain noodles and set aside.
Meanwhile make the sauce by mixing sriracha, honey, garlic sauce, ginger, salt, and pepper vigorously until a sauce forms. Taste and adjust seasonings as necessary / to your liking. Set sauce aside.
Place sesame oil and chopped onions and peppers in a skillet and sauté on high heat. Add in coconut aminos after a couple of minutes. Continue to sauté on high heat.
Once cooked, add in noodles using tongs and toss with veggies. Pour in the sauce and toss well on high heat. Add in a couple of tbsp of water if noodles get dry.
Taste and adjust seasonings as necessary. Remove noodles into serving dishes. Garnish with cilantro, chopped jalapeños, sesame seeds, and/or scallions.