Bring a large pot of water to a boil and cook noodles according to package directions. For cold bowls, rinse under cold water and drain well; for hot bowls, drain and toss with a tiny splash of sesame oil to prevent sticking.

In a mixing bowl, whisk together tamari (or soy sauce), hoisin (see halal note), rice vinegar or lime juice, honey or maple, minced garlic, grated ginger, and sriracha if using.

Prep vegetables: shred carrots and cabbage, thinly slice bell pepper and green onions, and chop cilantro if using. Prepare your cooked protein (chicken, tofu, shrimp, or beef).

If serving warm, heat a large skillet or wok over medium heat with 1 teaspoon sesame oil. Add garlic and ginger for 30–60 seconds until fragrant, then toss in carrots, bell pepper, and cabbage for 3–4 minutes until crisp-tender.

Add cooked noodles to the skillet (or a large bowl for the cold version). Pour in about half the sauce and toss until the noodles are lightly coated and glossy.

Fold in the cooked protein and green onions. Add more sauce a little at a time until the flavors are balanced to your taste.

Finish with cilantro, sesame seeds, and a squeeze of lime. Serve warm or chilled with extra lime wedges.

Gluten-free option: use rice noodles and tamari. Halal note: choose halal-certified hoisin, or replace it with extra tamari plus maple syrup as listed in the ingredients.