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Creamy Soba Noodle Bowl with Rainbow Veggies.

  • 2 medium
    carrots
  • 1 cup
    cashews, roasted unsalted
  • 1
    English cucumber
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • ½
    red bell pepper
  • ½ small head
    red cabbage
  • 10 oz
    soba (buckwheat) noodles
  •  
    chili-garlic sauce
  •  
    honey
  •  
    natural peanut butter
  •  
    rice vinegar
  •  
    salt
  •  
    tamari soy sauce
  •  
    toasted sesame oil
  • 1
    Fill a large pot halfway with water and bring to a boil.
  • 2
    Wash and dry the fresh produce.
    1 English cucumber
    2 medium carrots
    ½ small head red cabbage
    1 small bunch green onions (scallions)
    2 (1 inch) pieces ginger root
    ½ red bell pepper
  • 3
    Peel and grate or mince the ginger; transfer to a large bowl.
  • 4
    Add peanut butter, honey, water, tamari, vinegar, chili-garlic sauce, and sesame oil to the bowl with the ginger. Whisk until smooth, set aside.
    ¼ cup natural peanut butter
    2 tbsp honey
    2 tbsp water
    4 tsp tamari soy sauce
    4 tsp rice vinegar
    1 tsp chili-garlic sauce
    1 tsp toasted sesame oil
  • 5
    Once water is boiling, add salt and noodles and stir for a few seconds. Cook according to package directions, 3 to 4 minutes. When cooked, drain and rinse well under cold water.
    10 oz soba (buckwheat) noodles
    1 tsp salt
  • 6
    Trim off and discard the ends of the green onions; cut the onions crosswise into ⅛-inch pieces at an angle.
  • 7
    Cut the bell pepper lengthwise into quarters; remove and discard the seeds and white membrane. Julienne the pepper.
  • 8
    Trim and discard the ends of the cucumber; halve the cucumber lengthwise and then slice into ⅛-inch thick planks. Then, cut the planks ¼-inch wide julienne sticks.
  • 9
    Trim the stem ends of the carrots and peel; julienne or coarsely grate the carrots.
  • 10
    Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise.
  • 11
    Roughly chop the cashews.
    1 cup cashews, roasted unsalted
  • 12
    Add noodles, cashews, and veggies to the bowl with the dressing and toss to combine.
  • 13
    Divide noodles between plates, serve cold. Enjoy!