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Bring a large pot of salted water to a boil.
Add the soba noodles and cook according to package instructions until al dente.
Drain and rinse under cold water to stop cooking and cool the noodles.
Thinly slice the red cabbage.
Julienne the carrot.
Thinly slice the red and yellow bell peppers.
Chop the green onions.
Cook and shell the edamame if not already done.
In a bowl, combine peanut butter, soy sauce, sriracha, rice vinegar, brown sugar, minced garlic, and grated ginger.
Mix well until smooth and creamy. If too thick, add water to thin to the desired consistency.
In large meal prep containers, layer the sauce, vegetables, and noodles.
Store in airtight containers in the refrigerator for up to 3 days.
Mix everything together before eating.