Bring a pot of water to a boil and add rice noodles. Cook according to package instructions until al dente, usually about 4-6 minutes. Drain and rinse under cold water to stop cooking.

While the noodles cool, chop the cucumber, bell pepper, and green onions into bite-sized pieces.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey or maple syrup for sweetness.

In a large mixing bowl, toss the cooled noodles with the chopped vegetables and dressing until well coated.

Let the cold noodle salad chill in the fridge for at least 30 minutes before serving.