In a pan with hot water, soak the rice noodles for about 5 minutes, or until soft. Drain, and set aside.
In a large cast iron, add oil and then onion, sauté for 3 to 4 minutes. Add garlic, cabbage, green onions, carrots, and, bell pepper and sauté until cabbage has wilted, about 3 minutes.
Next, add water, bouillon cube, soy sauce, fish sauce, and sesame oil. Bring to a low simmer. Add the noodles and snow peas, stirring until all combined. Simmer over low heat until the noodles soak up all the liquid and the vegetables are tender.