Bring a medium-size pot of water to a boil. Drop in a bell pepper and carrot. Cook for 30 seconds. Add the squash, snow peas, zucchini and cook for 1 minute more. Drain and set aside. Cook the rice noodles in a large pot of water until tender. Drain, rinse and set aside. Heat the olive oil in a medium size saucepan. Add the tomatoes, wine, parsley, honey, dill and salt, pepper. Cook for 5 minutes, stirring gently. Add the cooked vegetables, the scallions, the remaining dill and chives. Toss again and serve immediately.