Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the bell pepper, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Add the garlic and ginger to the pan and cook for 1 minute, stirring constantly, until fragrant.

In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, and honey to make the peanut sauce.

Add the cooked linguine and peanut sauce to the vegetable mixture in the pan. Toss everything together until well coated.

Remove from heat and stir in the chopped cilantro.

Serve the veggie stir-fry immediately, garnished with additional cilantro if desired.