​ Rainbow Veggie Udon Noodle Salad with Almond Butter Dressing

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Looking to improve your lunch game in th new year? Make these easy on-the-go noodles packed full of veggies!

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Recipe adapted from Cookie and Kate.

Prep time 15mins
Cook time 10mins
Serves or Makes: 4

Recipe Card

For the Dressing


  • 1/4 cup almond butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 2 teaspoons sriracha, plus more to taste
  • 2 garlic cloves, minced
  • 1 inch ginger root, grated
  • juice of one lime

For the Noodle Salad


  • 4 ounces soba noodles
  • 1 cup sliced red cabbage
  • 1 cup zucchini noodles
  • 1 cup sweet potato noodles
  • 1 red pepper, thinly sliced
  • for garnish: sliced almonds, cilantro, scallions


  • Step 1

    In wide-mouth mason jar, combine all of the dressing ingredients. Shake or stir with chopsticks all of the ingredients together until fully combined.

  • Step 2

    Add the udon noodles, red cabbage, zucchini noodles, sweet potato noodles, and sliced bell pepper to a large bowl and stir to combine.

  • Step 3

    Add dressing and toss to coat. Pack into mason jars to serve on the go, or serve in a large bowl garnished with almonds, cilantro and scallions.