Cook the Noodles:

In a pot of boiling water, cook the soba noodles according to package instructions until tender.
Drain and rinse with cold water to stop the cooking process. Set aside.

Prep the Vegetables:

Trim and slice snap peas.
Slice the red bell pepper and shred the carrots.
Slice the scallions and chop the cilantro.

Make the Dressing:

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, salt, and pepper.

Assemble the Salad:

In a large mixing bowl, combine the cooked soba noodles, snap peas, red bell pepper, carrots, scallions, and cilantro.
Drizzle with the prepared dressing.

Toss Gently:

Gently toss the salad to combine all ingredients, ensuring the noodles and veggies are well coated.

Serve:

Sprinkle with toasted sesame seeds before serving.
Serve immediately or refrigerate for 15-20 minutes to enhance the flavors.