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Cut 1 cup red bell pepper, 1 cup cucumber, and 1 medium carrot into sticks. Thinly slice 1 cup red cabbage and 2 green onions. Set aside.
Boil ½ pound dry noodles in lightly salted boiling water according to the package instructions. Drain and add to a large mixing bowl.
Add ½ cup peanut butter, ⅓ cup soy sauce, 3 tablespoons lime juice, 2 tablespoons maple syrup, 2 teaspoons sriracha sauce, 1 clove garlic, and 1 teaspoon ginger (grated) to a blender. Blend until smooth. Add a splash of water if necessary.
Add the peanut sauce and the vegetables to the bowl with the noodles and toss until well combined.
Garnish with ⅓ cup toasted peanuts, green scallion tops, a squeeze of lime juice, and more sriracha or sesame oil if desired.
Serve warm or at room temperature.