Soba noodles make for the perfect after-work noodle to make at home. The Japanese staple can be properly prepared in under five minutes, and harbors more flavor than traditional egg noodles. Pair them with some fresh, ready-for-the-bowl ingredients for a crisp salad that works great warm or cold.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>8 oz soba noodles (we used Hakubaku Organic Soba)</li>
                                            <li>1/4 cup  rice vinegar</li>
                                            <li>2 Tbsp low-sodium soy sauce</li>
                                            <li>2 tsp peeled, minced fresh ginger</li>
                                            <li>1 Tbsp sesame oil</li>
                                            <li>1  medium cucumber, sliced</li>
                                            <li>1  medium carrot, shredded</li>
                                            <li>4  green onions, sliced</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Cook soba noodles according to package directions. Drain, and rinse under cool water.</li>
                                    <li>Meanwhile, whisk together vinegar, soy sauce, ginger, and sesame oil to form a sauce.</li>
                                    <li>In a large bowl, add noodles, cucumber, carrot, and sauce, stirring to coat. Sprinkle green onions on top.</li>

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