Begin by bringing a large pot of water to a rolling boil. Add in the soba noodles and cook them according to package instructions, usually around 4-6 minutes, until tender yet firm. Once done, drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking. Set aside in a large mixing bowl.

In a medium bowl, combine natural peanut butter, soy sauce or tamari, rice vinegar, sesame oil, sriracha, maple syrup, lime juice, minced garlic, and grated ginger. Using a whisk, mix until smooth and creamy. If the dressing appears too thick, thin it out with a tablespoon of water until you reach your desired consistency.

While the noodles are cooling and the dressing is prepared, take a sharp knife and slice the bell pepper into thin strips. Julienne the cucumber and shred the carrot for added texture. Finally, chop the scallions and cilantro. Arrange all the sliced vegetables in a large bowl and combine.

Add the cooled soba noodles to the bowl of sliced vegetables, carefully tossing them together. Be gentle to avoid breaking the noodles while incorporating.

Drizzle the peanut dressing generously over the noodle and vegetable mixture. Toss everything together until well coated in the creamy dressing.

To finish, sprinkle chopped roasted peanuts and sesame seeds on top for added texture and crunch. Optionally, garnish with extra cilantro if desired.