Boil water in a pot and cook ramen noodles for 3-4 minutes until tender. Drain and rinse with cold water.

Chop the cabbage into thin strips, shred the carrots, and dice the bell pepper.

In a mixing bowl, combine the cooled noodles, cabbage, carrots, and bell pepper, and toss gently.

Whisk together soy sauce, rice vinegar, sesame oil, and sugar in a small bowl until dissolved.

Drizzle dressing over the salad and toss until well coated.

Cover and chill in the refrigerator for at least 15-30 minutes.

Serve chilled, garnished with sesame seeds or green onions if desired.