Cook the noodles according to package instructions, usually boiling for about 4-6 minutes until al dente. Drain and rinse under cold water.

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

In a small bowl, whisk together soy sauce, teriyaki sauce, rice vinegar, sesame oil, honey (or maple syrup), and freshly grated ginger.

Pour the dressing over the vegetables and toss to coat well.

Add the cooled noodles to the vegetable mixture and gently mix to combine.

Sprinkle toasted sesame seeds and chopped fresh cilantro over the salad.

If desired, add cooked chicken, tofu, or shrimp, and mix well.

Serve immediately or refrigerate for an hour before serving.