Cook noodles according to package directions in salted water; drain, rinse in cool water, and set aside.
In a medium bowl, whisk together honey, sesame oil, soy sauce, rice vinegar, and Sriracha. In a large bowl, mix carrots, red pepper, noodles, onion, cucumber, garlic, mushrooms, cabbage, broccoli, and tat soi. Pour sauce over noodle mixture and toss thoroughly. Serve immediately or refrigerate until ready to serve.
Cook's Note: This noodle salad can be stored, covered, in the refrigerator for two days.