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

  • 6servings

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Source: www.epicurious.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. 1/2 cup fresh orange juice

  2. 1/4 cup creamy peanut butter

  3. 2 tablespoons unseasoned rice vinegar

  4. 2 tablespoons chopped peeled fresh ginger

  5. 2 tablespoons fresh lime juice

  6. 1 tablespoon finely grated orange peel

  7. 1 tablespoon soy sauce

  8. 2 garlic cloves, peeled

  9. 1 1/2 teaspoons finely grated lime peel

  10. 2 teaspoons dried crushed red pepper, divided

  11. 1/3 cup canola oil

  12. 8 ounces soba noodles

  13. 1 teaspoon Asian sesame oil

  14. 3 cups (loosely packed) mixed baby greens

  15. 2 heads of baby bok choy, cored, thinly sliced crosswise

  16. 1 English hothouse cucumber, cut into matchstick-size strips

  17. 3 green onions, cut into matchstick-size strips

  18. 1/3 cup chopped fresh cilantro plus sprigs for garnish

  19. 2 tablespoons chopped fresh mint

  20. Salted roasted peanuts

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

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