Cook the noodles in boiling water according to package instructions for 4–6 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, toss together shredded carrots, sliced red bell pepper, snap peas, and chopped green onions.

In a separate bowl, whisk soy sauce, teriyaki sauce, rice vinegar, sesame oil, honey (or maple syrup), and grated ginger until well emulsified.

Pour the dressing over the vegetable mixture and gently mix until well-coated.

Fold the cooled noodles into the vegetable mixture and combine gently to avoid breaking the noodles.

Sprinkle with toasted sesame seeds and chopped cilantro, then toss lightly.

Transfer the salad to a serving platter or bowls. For best flavor, chill for at least one hour before serving.

For an optional protein boost, fold in cooked chicken, tofu, or shrimp before serving.