Combine 1 Tbsp neutral oil, 3 Tbsp toasted sesame oil, and ½ tsp crushed red pepper (red pepper flakes) in a small saucepan.
Whisk it all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it‘ll get very hot.
Add 3 Tbsp honey and 3 Tbsp soy sauce to the oil mixture.
Whisk it all together until the honey has completely dissolved.
To Make the Salad
Bring water to a boil in a large pot (you do not need to salt the water). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This important step removes the excess starch from the noodles and stops the cooking. Drain well and transfer to a large bowl.
Thinly slice 2 green onions/scallions and chop 1 handful cilantro (coriander) into small pieces.
Add the dressing, green onions, cilantro, and 1 Tbsp toasted white sesame seeds to the bowl with the soba noodles.
Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.
To Serve
Soba Noodle Salad is the perfect blank slate to customize with your favorite vegetables like edamame, sugar snap peas, cucumber slices, carrot strips, arugula, or red cabbage. Try adding blanched or pickled veggies like kimchi, Quick Fresh Kimchi, Spicy Japanese Pickled Cucumbers, and Blanched Broccoli with Sesame Oil. For a more substantial meal, you can add hard-boiled eggs, Ramen Eggs, shredded leftover chicken, or grilled tofu.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.