Use a 6-quart slow cooker. Place the meat into the bottom of the slow cooker and add the entire can of tomatoes. Add the bell pepper, bean sprouts, ginger, garlic, and sliced green onions.
Stir in the sauces, sesame oil, peanut butter, and chicken broth. The peanut butter will be clumpy; this is fine.
Cover and cook on low for 7-8 hours. Stir well and drop in the rice noodles. Cover and cook on high for 20-30 minutes, or until noodles are bite-tender. Serve in large bowls with chopped peanuts, a bit of cilantro, and a squeeze of lime, if desired.