Bring a pot of water to boil. Add the buckwheat noodles and cook according to package instructions. Drain the noodles and rinse them in cool water.
While the noodles are boiling, whisk together all of the dressing ingredients.
Combine the noodles and all of the remaining salad ingredients except for the sesame seeds. Top the salad with the dressing and mix very well. Top with sesame seeds and serve.
Notes
Leftover salad will keep for up to 3 days in an airtight container in the fridge.