Begin by bringing a large pot of water to a boil over high heat. Add the soba or rice noodles, cooking them according to the package instructions—usually around 4 to 5 minutes—until they are just al dente. Once cooked, carefully drain the noodles in a colander and rinse them under cold water to stop the cooking process and cool them down quickly.

In a spacious mixing bowl, combine shredded carrots, sliced red bell pepper, snap peas, and chopped green onions. Use a spatula to gently mix them together, allowing their vibrant colors to merge beautifully.

In a separate small bowl, whisk together soy sauce, teriyaki sauce, rice vinegar, sesame oil, honey, and freshly grated ginger until well blended.

Pour the prepared dressing over the mixed vegetables in the bowl. Gently toss everything together using tongs or a large spoon, so the vegetables are evenly coated with the dressing.

Add the cooled noodles to the vegetable mixture in the bowl, gently folding them in to combine.

Sprinkle toasted sesame seeds and chopped fresh cilantro over the top of the salad and give it a gentle toss to incorporate.

If you’re adding protein, such as cooked and chilled chicken, tofu, or shrimp, gently fold it into the salad now.

You can serve your Cold Teriyaki Noodles Salad immediately or refrigerate for at least an hour before serving for enhanced flavor.