Whisk together the oils, soy sauce, vinegar, brown sugar, salt, ginger, and garlic in a large mixing bowl.
Cook the soba noodles according to the instructions on their package, or until tender, but not mushy. Drain them and then rinse with cool water or dunk in an ice bath until the noodles are at room temperature.
Drain off excess water, and then add the noodles, asparagus, bell peppers, bean sprouts, scallions, sesame seeds, and cilantro to the dressing, tossing to coat.
Serve at room temperature and enjoy!