Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens
A refreshing Asian-inspired noodle salad combining buckwheat soba noodles with crisp vegetables in a creamy citrus-peanut dressing. Fresh herbs and crunchy peanuts add bright flavors and texture to this vibrant dish.
Ingredients
- •½ cup fresh orange juice
- •¼ cup creamy peanut butter
- •2 tablespoons unseasoned rice vinegar
- •2 tablespoons chopped peeled fresh ginger
- •2 tablespoons fresh lime juice
- •1 tablespoon finely grated orange peel
- •1 tablespoon soy sauce
- •2 cloves garlic
- •1½ teaspoons lime peel
- •2 teaspoons dried crushed red pepper
- •⅓ cup canola oil
- •8 ounces soba noodles
- •1 teaspoon Asian sesame oil
- •3 cups mixed baby greens
- •2 heads baby bok choy
- •1 whole English hothouse cucumber
- •3 whole green onions
- •⅓ cup fresh cilantro
- •2 tablespoons fresh mint
- •¼ cup salted roasted peanuts
Cooking Instructions
- 1.
Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
10 min
- 2.
Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
15 min
- 3.
Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.
10 min
