Bring a large Pot of salted water to a boil. Cook the noodles according to package directions until just tender (al dente). Do not overcook — they will continue to soften as they sit.

Drain the noodles in a Colander and rinse thoroughly under cold running water until completely cool. This stops the cooking and keeps them from sticking together. Shake off excess water well.

Transfer the cooled noodles to a large Mixing Bowl and toss with 1 tablespoon of 1 tbsp sesame seed (optional) to prevent clumping. Set aside.

In a small Mixing Bowl, whisk together the ⅓ cup soy sauce, 1 tbsp sesame seed (optional), 3 tbsp rice vinegar, ¼ cup peanut, 烤制，大致切碎 (optional), honey, 3 cloves of garlic, 磨碎 minced, and 1 tsp ginger, 磨碎，新鲜 grated until completely smooth and creamy. If the dressing is too thick, add 3 tbsp rice vinegar one tablespoon at a time until it reaches a pourable consistency. Taste and adjust — add more 3 tbsp rice vinegar for tang, honey for sweetness, or 3 cloves of garlic, 磨碎 for heat.

Add the 2 carrots, 磨碎 julienned, 1 cucumber, 切成薄片，去籽 sliced, 1 red bell pepper, 切成薄片, 2 cups red cabbage, 切成细丝 shredded, and 3 stalks of green onion, 切成薄片 to the Mixing Bowl with the noodles.

Pour the dressing over the noodles and vegetables. Using Tongs, toss everything together thoroughly until every strand is coated. Make sure the dressing reaches the bottom of the bowl.

Taste and adjust seasoning — add a splash more ⅓ cup soy sauce for saltiness, 3 tbsp rice vinegar for brightness, or a pinch of sugar if needed.

For best results, cover and refrigerate for at least 15–30 minutes before serving to let the flavors meld.

Just before serving, give the salad a final toss. Top with chopped roasted ¼ cup peanut, 烤制，大致切碎 (optional), 1 tbsp sesame seed (optional), and fresh ¼ cup cilantro, 大致切碎，新鲜. Serve cold straight from the Refrigerator.