Soba Noodle Salad

200 g dried soba noodles, buckwheat noodles
2 spring onions
20 g bunch coriander
1 tbsp toasted white sesame seeds
DRESSING:--
1 tbsp rice bran oil
3 tbsp sesame oil (roasted)
½ tsp red pepper flakes
3 tbsp raw bush honey
3 tbsp soy sauce
Sprinkle of SIDS CRAZY SALT

DRESSING: combine rice bran oil, sesame oil, and crushed red peppers in a small saucepan. Whisk 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 honey and soy sauce to the oil mixture. Whisk all together until honey is completely dissolved.
NOODLES: Bring water to a boil. (You do not need to salt the water for cooking soba) Cook the soba noodles according to the package instructions, but make sure they are al denté. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the starch from the soba noodles. Drain well and transfer to a large bowl.
Thinly slice the spring onions and chop coriander into small pieces.
Combine the soba noodles, dressing, spring onion, coriander, a sprinkle of SIDS CRAZY SALT and sesame seeds in the bowl then toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.