Rainbow Soba Noodles
August 26, 2026
Beat the extreme summer heat with a vibrant, chilled meal. Tossed in a rich, creamy peanut dressing, these cold Rainbow Soba Noodles are loaded with crisp, fresh produce for maximum crunch and flavor. They can easily be prepped ahead for an effortless weeknight dinner, and the vibrant vegetable toppings are customizable to suit whatever your family loves most.
- Prep: 20 mins
- Cook: 5 mins
- Yields: 4 Servings
Ingredients
6 tablespoons reduced-sodium soy sauce, divided
2 tablespoons lime juice, plus lime wedges for serving (2 limes)
2 tablespoons toasted sesame oil
2 tablespoons pure maple syrup or honey
1 tablespoon all-purpose flour
1 2-inch piece fresh ginger, grated
8 cups baby spinach leaves, loosely packed
Directions
1Cook noodles according to package instructions. Drain, rinse with cool water, and drain again in a colander. Set aside.
2Meanwhile, in a small bowl, combine 4 tablespoons soy sauce, the lime juice, and toasted sesame oil; set aside.
3In an extra-large skillet or Dutch oven, combine broth, peanut butter, maple syrup, flour, ginger, garlic, and the remaining 2 tablespoons soy sauce. Whisk until mostly smooth. (Mixture will be thin.) Bring to a simmer over medium heat. Simmer 2 minutes or until sauce thickens. Lower heat; stir in spinach to wilt. Remove from heat. Stir in noodles and the soy-lime juice mixture.
4Arrange noodles, cabbage, carrots, cucumber, green onions, and radishes in 4 shallow bowls or plates. Sprinkle with sesame seeds. Serve with lime wedges and Sriracha.
You can add Shrimp
1Season 1 pound large fresh (or thawed frozen), peeled and deveined shrimp with salt and pepper. Cook in a steamer basket, or sauté in 1 tablespoon canola oil until pink and opaque, about 3 minutes. Add to prepared salad.
Recipe from MidwestLiving.
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