Cook the soba noodles according to the package directions. Once the noodles are cooked, strain and rinse under cold water and place them in a large bowl, pour 2 teaspoons sesame oil on the noodles and stir to coat evenly, place covered in the fridge. The oil will keep the noodles from sticking together while you assemble the rest of the salad.

In a medium bowl place the green onions, sliced bell pepper, sliced carrot, edamame, and sesame seeds. Toss to mix.

To make the dressing, in a small bowl whisk together the ginger, lime juice, soy sauce, rice vinegar, sesame oil, honey, garlic, and sriracha if using.

Take the cooled noodles out of the fridge. Put all the fillings on top of the noodles and toss to mix. Pour the dressing on top of the salad and toss to coat everything evenly.

Serve fresh, or cover and place back in the fridge to marinate a bit before serving.