Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3 minutes.

While noodles are cooking, wash and chop all your veggies.

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

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process.

In a large mixing bowl, combine the drained noodles, shredded cabbage, carrots, bell pepper, snap peas, green onions, and cilantro. Toss gently.

Pour the dressing over the salad and toss until everything is well coated.

Sprinkle sesame seeds on top for extra crunch. Serve immediately or let it chill in the fridge.