Bring a large pot of water to a boil. Cook the rice noodles according to package directions. Drain them well, then rinse under cool water to stop cooking and prevent sticking.

Place the cooked roast beef on a clean cutting board. Slice it thinly against the grain. Thin slices make the beef easier to eat and help it blend naturally with the noodles.

Wash and prepare all vegetables before assembling the salad. Slice the cucumber and bell pepper thinly. Shred the carrots and cabbage. Chop the green onions and cilantro into small pieces.

Add mayonnaise, Greek yogurt, soy sauce, lime juice, honey, sesame oil, garlic and ginger into a small bowl. Whisk everything until smooth. Add water gradually until the dressing reaches your preferred consistency.

Let the cooked noodles cool completely before assembling the salad. Warm noodles can thin the creamy dressing too much. Toss them gently with clean hands or tongs to separate any stuck strands.

Add the cooled noodles, sliced roast beef, carrots, cucumber, cabbage, and bell pepper into a large mixing bowl. Add green onions and cilantro. Toss gently until the ingredients are evenly distributed.

Pour the creamy dressing over the noodle and beef mixture. Use tongs to toss everything gently. Make sure the dressing coats the noodles without crushing the fresh vegetables.

Taste the salad before serving. Add more lime juice for brightness or soy sauce for extra savory flavor. Add a little honey if you prefer a sweeter dressing.

Cover the bowl and refrigerate the salad for about 15 minutes. Chilling allows the flavors to blend together. It also makes the salad especially refreshing on warm days.

Transfer the salad to a clean serving bowl. Sprinkle crushed peanuts and extra cilantro over the top. Serve immediately while the vegetables remain crisp and the dressing tastes fresh.