Bring a large saucepan of salted water to the boil. Add the soba noodles and cook according to package instructions. Drain, refresh under cold water and drain again. Transfer to a bowl, drizzle with a 1 to 2 teaspoons sesame oil and toss to coat. Cover and place in the fridge for 1 hour, or up to 24 hours.
When ready to eat, prepare the salad. In a large serving bowl, make the dressing by adding the garlic, ginger, soy sauce or tamari, sesame oil and rice vinegar. Whisk to combine. Add the cold soba noodles and top with th peaches, cucumbers, tomatoes, scallions, and cilantro (coriander). Toss to coat. Taste and season with salt and pepper.
To serve, scatter with sesame seeds. Eat immediately.
Notes
Prep ahead: This salad is best eaten immediately, but it can withstand being made up to 4 hours ahead of time. Keep in the fridge until ready to eat. Add the sesame seeds at the time of eating.