Prepare the Firecracker Sauce: In a small bowl, whisk together the sriracha, coconut sugar, honey, tamari, and rice vinegar until the sauce is smooth and well combined. Set aside.

Cook the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.

Cook the Beef and Onions: Heat the avocado oil in a large skillet over medium heat. Add the ground beef and salt, cooking until the beef is browned and crumbled, about 5-7 minutes. Add the diced onion, garlic, and crushed red pepper flakes, sautéing for another 2-3 minutes until the onion softens.

Add the Vegetables: Stir in the broccoli florets and bell pepper slices. Pour in the water and cover the skillet. Allow the vegetables to steam for 3-4 minutes, or until they are tender but still crisp.

Combine and Toss with Sauce: Once the vegetables are cooked, pour the firecracker sauce over the beef and veggie mixture. Stir to combine and coat everything evenly in the sauce.

Serve: Divide the cooked rice noodles into bowls and top with the firecracker beef and veggie mixture. Garnish with additional crushed red pepper flakes for extra heat, if desired. Serve immediately and enjoy!