Gather all the ingredients. In a large pot, bring water to a boil (you do not need to salt the water).
To Make the Dressing
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. The oil should be sizzling but do not burn the chili flakes. If you smell something burnt, the heat is too strong or you are cooking for too long. Remove from the heat and let cool for 1–2 minutes.
Add 3 Tbsp honey and whisk well until the honey has completely dissolved. Tip: Don't add the soy sauce first as it will splatter.
Add 3 Tbsp soy sauce to the mixture and whisk it all together. Set aside.
To Make the Salad
Cook 7 oz dried soba noodles (buckwheat noodles), stirring once in a while, according to the package instructions, but make sure they are al dente.
Meanwhile, thinly slice 2 green onions/scallions.
Discard the stems of 1 handful cilantro (coriander) and chop the leafy parts into small pieces.
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. Pour the cooled dressing over the soba noodles.
Add the green onions, cilantro, and 1 Tbsp toasted white sesame seeds to the bowl with the soba noodles. Toss everything together.
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.