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Place eggs in a saucepan and fill with water so they are covered by about 1 inch of water. Bring to a boil over high heat. Once boiling, cover the pan with a lid and remove from heat. Set a timer for 6 minutes. Remove eggs from water and place in an ice bath. Once eggs are cooled, peel. While you wait, prepare the noodles and sauce.
In a small bowl, combine sriracha, sesame oil, soy sauce, rice vinegar, honey, and ground ginger. Stir to combine.
Bring another large saucepan of water to a boil. Cook noodles for about 2 minutes, until softened. Drain.
Toss cooked noodles with prepared sauce. Top with fresh cilantro leaves, green onions, and soft boiled eggs. Garnish with red pepper flakes and sesame seeds if desired.