Rainbow Soba Noodle Bowls

Cook noodles according to package instructions. Drain, rinse with cool water and drain again in a colander. Set aside.

Meanwhile, in a small bowl, combine 4 tablespoons soy sauce, the lime juice and toasted sesame oil; set aside.

In 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.

Arrange noodles, cabbage, carrots, cucumber, green onions and radishes in 4 shallow bowls or plates. Sprinkle with sesame seeds. Serve with lime wedges and Sriracha.