Cook the noodles in a large pot of lightly salted boiling water until just tender, about 3 minutes. Stir occasionally during cooking to ensure the noodles don’t cling together. When cooked, drain the noodles well, cool them with cold water, and then drain well again.
Place the soy sauce, oil, juices, vinegar, honey, ginger, garlic, and chili flakes in a large bowl. Add the noodles and remaining ingredients and toss to combine. Cover and refrigerate salad until needed. Salad can be made several hours in advance. Toss again just before serving.
Note: Wun tun or other dried Asian-style noodles are available in our ethnic foods aisle.