Pasta and noodles · Asian · 30 min
Creamy Soba Noodle Bowl with Rainbow Veggies
- 30 min
- 2–6 servings
- 644 kcal / serving
Creamy soba noodles mingle with crisp rainbow vegetables and a peanut-ginger dressing in this quick bowl. The creamy sauce coats the noodles and veggies for a satisfying weeknight meal.
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Ingredients
- 1 mediumcarrot
- ½ cupcashews, roasted unsalted
- ½English cucumber
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½red bell pepper
- ¼ small headred cabbage
- 5 ozsoba (buckwheat) noodles
- carrots
- English cucumbers
- red bell peppers
From the pantry: chili-garlic sauce, honey, natural peanut butter, rice vinegar, salt, tamari soy sauce, toasted sesame oil
Cookware
chef's knife · colander · cutting board · grater (optional) · julienne peeler (optional) · large pot · measuring cups · measuring spoons · mixing bowls · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- 1 mediumcarrot
- ½English cucumber
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½red bell pepper
- ¼ small headred cabbage
- carrots
- English cucumbers
- red bell peppers
Pantry & dry goods
- ½ cupcashews, roasted unsalted
- 5 ozsoba (buckwheat) noodles
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| cashews, roasted unsalted | ½ cup | 1 cup | 1 ½ cups |
| English cucumber | ½ | 1 | 1 ½ |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| red bell pepper | ½ | 1 | 1 ½ |
| red cabbage | ¼ small head | ½ small head | ¾ small head |
| soba (buckwheat) noodles | 5 oz | 10 oz | 15 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a large pot of water to a boil and salt it, then add the noodles and cook according to package directions for 3 to 4 minutes. Drain and rinse under cold water.
- Wash and dry all produce to get ready for cutting and slicing.
- In a medium bowl, grate or mince the ginger and transfer it there.
- Whisk together peanut butter, honey, water, tamari, rice vinegar, chili-garlic sauce, and sesame oil with the ginger until smooth; set the dressing aside.
- Trim and thinly slice the green onions, cut the bell pepper into julienne strips, and prepare the cucumber into planks that are ⅛ inch thick, then cut into ¼ inch sticks.
- Peel and julienne or finely grate the carrot; remove the outer leaves from the cabbage and thinly slice crosswise.
- Roughly chop the roasted cashews.
- In a large bowl, combine the cooked noodles, cashews, and prepared vegetables, then pour over the dressing and toss to coat.
- Divide the noodles among plates and serve the bowl cold or at room temperature.
Two tips
- Make the dressing up to a day ahead and store it in the fridge so dinner comes together more quickly.
- If you want a warmer bite, briefly warm the dressed noodles in a pan over low heat before serving, or mix in a handful of spinach if available.
Nutrition per serving
- Calories
- 644 kcal
- Protein
- 22 g
- Carbs
- 92 g
- Fat
- 26 g
- Fiber
- 7 g
- Sodium
- 617 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.