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

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

• 120ml fresh orange juice

• 60ml 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 garlic cloves, peeled

• 1 1/2 teaspoons finely grated lime peel

• 2 teaspoons dried crushed red pepper, divided

• 80ml canola oil

• 230g soba noodles

• 1 teaspoon Asian sesame oil

• 3 cups (loosely packed) mixed baby greens

• 2 heads of baby bok choy, cored, thinly sliced crosswise

• 1 English hothouse cucumber, cut into matchstick-size strips

• 3 spring onions, cut into matchstick-size strips

• 1/3 cup chopped fresh coriander plus sprigs for garnish

• 2 tablespoons chopped fresh mint

• Salted roasted peanuts

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.

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.

Place greens, bok choy, cucumber, spring onions, chopped coriander, 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 coriander sprigs and peanuts and serve.

Avvertenza

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