Bring a large pot of water to a rolling boil over high heat. Add 8 oz of soba or rice noodles and cook according to the package instructions, typically about 5–7 minutes, until they are al dente. Once cooked, drain the noodles in a colander and rinse them under cold running water for about 1 minute to stop the cooking process and cool them down.

While the noodles cool, gather a large salad bowl and add 1 cup of shredded carrots, 1 cup of thinly sliced red bell pepper, 1 cup of sliced snap peas, and 1/4 cup of chopped green onions. Toss these vibrant veggies together, ensuring an even distribution of colors and textures.

In a separate small bowl, combine 1/4 cup of soy sauce, 3 tablespoons of teriyaki sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey (or maple syrup), and 1 tablespoon of freshly grated ginger. Whisk the mixture for about 30 seconds until well-blended.

Pour the prepared dressing over the vegetable mixture in the large bowl. Toss everything together gently using tongs for about 1 minute.

Once the noodles have cooled, add them to the bowl with the dressed vegetables. Using your tongs, gently mix the noodles with the vegetable blend for another minute.

To finish the salad, sprinkle 1 tablespoon of toasted sesame seeds and 2 tablespoons of chopped fresh cilantro over the top. Gently toss the salad again to distribute the garnishes.

Transfer the beautifully mixed salad to a serving platter or divide it into individual bowls. You can serve the salad immediately or cover it and refrigerate for about 30 minutes for deeper flavor infusion.