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Gather all the ingredients. In a large pot, bring water to a boil (you do not need to salt the water).
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 sizzle, but do not burn the chili flakes. Remove from the heat and let cool for 1–2 minutes.
Add 3 Tbsp honey and whisk well until it has completely dissolved.
Add 3 Tbsp soy sauce to the mixture and whisk it all together. Set aside.
Add 7 oz dried soba noodles (buckwheat noodles) to the boiling water. Cook, stirring occasionally, until 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 the soba noodles into a colander and rinse them with your hand under cold running water.
Drain well and transfer to a large bowl. Pour the cooled dressing over the noodles.
Add the green onions, cilantro leaves, and 1 Tbsp toasted white sesame seeds to the noodles. Toss everything together.
Transfer to a serving bowl or plate. Serve chilled or at room temperature.