Cook the noodles in a large pot of boiling water until tender, about 6 to 8 minutes. Lightly steam the bok choy, drain and chop. In a large bowl, combine the scallions, toasted sesame oil, rice vinegar, soy sauce, maple syrup, freshly grated ginger and vegetable oil. Add the cooked noodles, radishes, bok choy and carrots. Toss well to mix. Garnish the top of the salad with chopped fresh cilantro and serve.