Bring a large pot of water to a boil.

Add the glass noodles to the boiling water and cook for about 4-6 minutes, stirring occasionally.

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

Chop the carrots, cucumbers, bell pepper, and green onions.

In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, sugar, garlic, and ginger.

In a large bowl, combine the cooled noodles, prepared vegetables, cilantro, and the dressing. Toss gently to coat everything evenly.

Let the salad sit in the refrigerator for about 10-15 minutes.

Transfer the salad to a serving platter and sprinkle with sesame seeds, if using.