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Asian Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

  • 6servings
  • 28minutes
  • 192calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, H, C, D, E
MineralsFluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Dressing:

  2. 1/4 cup peanut butter creamy or crunchy

  3. 1/2 cup orange juice fresh

  4. 1 tablespoon orange finely grated peel

  5. 2 tablespoons rice vinegar unseasoned

  6. 2 tablespoons ginger freshly peeled and chopped

  7. 2 cloves garlic peeled and chopped

  8. 2 tablespoons lime juice fresh

  9. 1 1/2 teaspoons lime zest finely grated

  10. 1 tablespoon soy sauce, sodium reduced

  11. 1 teaspoon cayenne pepper divided

  12. 5 tablespoons canola oil or olive oil

  13. Soba noodles and vegies:

  14. 8 ounces soba noodles

  15. 1 teaspoon sesame oil

  16. 4 cups mixed greens loosely packed

  17. 4 each bok choy baby, cored, thinly sliced crosswise

  18. 1 each cucumber cut into matchstick strips

  19. 4 each scallions, spring or green onions cut into matchstick strips

  20. 1/2 cup cilantro leaves freshly chopped, plus more for garnish if desired

  21. 2 tablespoons mint leaves freshly chopped

  22. 1 x peanuts, salted roasted*

Instructions Jump to Ingredients ↑

  1. Puree first 9 ingredients and 1/2 teaspoon cayenne pepper in food processor until smooth.

  2. With machine running, gradually add canola oil or olive oil through opening in lid.

  3. Season dressing to taste with salt and pepper.

  4. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

  5. Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain.

  6. 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.

  7. Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl.

  8. Add remaining teaspoon red pepper, dressing, and noodles; toss to coat.

  9. Season to taste with salt and pepper.

  10. Garnish with cilantro sprigs and toasted peanuts and serve.

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