Start by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the soba noodles and cook for 4-5 minutes until they are al dente. Stir occasionally to prevent sticking, then drain them in a colander and rinse under cold water to stop the cooking process and remove excess starch.

In a mixing bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, granulated sugar, and black pepper until well combined. Set the bowl aside.

Heat a tablespoon of canola oil in a large skillet over medium-high heat. Add the chopped green onions and sauté for about 15-30 seconds until fragrant and slightly tender.

Pour the prepared soy-sesame sauce into the skillet with the sautéed green onions, stirring briefly to combine. Add the cooked and drained soba noodles to the skillet. Toss gently for a couple of minutes until well-coated and heated through.

Stir in the minced green onions and half of the toasted sesame seeds. Sprinkle the remaining sesame seeds on top before serving.