Begin by bringing a large pot of water to a boil over high heat. Add noodles and cook according to package instructions until al dente, usually 3-5 minutes. Drain and rinse under cold water to halt cooking. Set aside.

In a large bowl, mix shredded carrots, sliced red bell pepper, and sliced snap peas. Toss with chopped green onions until evenly distributed.

In a separate bowl, whisk together soy sauce, teriyaki sauce, rice vinegar, sesame oil, honey or maple syrup, and grated ginger until smooth.

Pour the dressing over the vegetables and gently toss until evenly coated.

Add the cooked and cooled noodles, gently tossing to distribute among the vegetables.

Sprinkle sesame seeds and cilantro over the salad and lightly toss to combine.

If desired, fold in chilled pre-cooked protein.

Serve immediately or chill for at least one hour to let flavors meld.