Asian Sesame Soba Noodles with Cucumber, Bok Choy, & Mixed Greens
A delicious and refreshing soba noodle salad, serve it as a tasty side dish or a vegetarian main dish.
Yield
6 servingsPrep
20 minCook
3 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| ¼ | cup |
peanut butter
creamy or crunchy |
|
| ½ | cup |
orange juice
fresh |
|
| 1 | tablespoon |
oranges
finely grated peel |
|
| 2 | tablespoons |
rice vinegar
unseasoned |
|
| 2 | tablespoons |
ginger
freshly peeled and chopped |
|
| 2 | cloves |
garlic
peeled and chopped |
|
| 2 | tablespoons |
lime juice
fresh |
|
| 1 ½ | teaspoons |
lime zest
finely grated |
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 1 | teaspoon |
cayenne pepper
divided |
|
| 5 | tablespoons |
canola oil
or olive oil |
|
| Soba noodles and vegies | |||
| 8 | ounces |
soba noodles
|
*
|
| 1 | teaspoon |
sesame oil
|
|
| 4 | cups |
mixed salad greens
loosely packed |
*
|
| 4 | each |
bok choy
baby, cored, thinly sliced crosswise |
*
|
| 1 | each |
cucumbers
cut into matchstick strips |
|
| 4 | each |
scallions, spring or green onions
cut into matchstick strips |
|
| ½ | cup |
cilantro
freshly chopped, plus more for garnish if desired |
|
| 2 | tablespoons |
mint leaves
freshly chopped |
|
| 1 | x |
peanuts, salted
roasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing: | |||
| 59 | ml |
peanut butter
creamy or crunchy |
|
| 118 | ml |
orange juice
fresh |
|
| 15 | ml |
oranges
finely grated peel |
|
| 3E+1 | ml |
rice vinegar
unseasoned |
|
| 3E+1 | ml |
ginger
freshly peeled and chopped |
|
| 2 | cloves |
garlic
peeled and chopped |
|
| 3E+1 | ml |
lime juice
fresh |
|
| 7.5 | ml |
lime zest
finely grated |
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 5 | ml |
cayenne pepper
divided |
|
| 75 | ml |
canola oil
or olive oil |
|
| Soba noodles and vegies: | |||
| 231.2 | ml/g |
soba noodles
|
*
|
| 5 | ml |
sesame oil
|
|
| 946 | ml |
mixed salad greens
loosely packed |
*
|
| 4 | each |
bok choy
baby, cored, thinly sliced crosswise |
*
|
| 1 | each |
cucumbers
cut into matchstick strips |
|
| 4 | each |
scallions, spring or green onions
cut into matchstick strips |
|
| 118 | ml |
cilantro
freshly chopped, plus more for garnish if desired |
|
| 3E+1 | ml |
mint leaves
freshly chopped |
|
| 1 | x |
peanuts, salted
roasted |
*
|
Directions
Purée first 9 ingredients and ½ teaspoon cayenne pepper in food processor until smooth.
With machine running, gradually add canola oil or olive 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, green onions, chopped cilantro, and mint in large bowl.
Add remaining teaspoon red pepper, dressing, and noodles; toss to coat.
Season to taste with salt and pepper.
Garnish with cilantro sprigs and toasted peanuts and serve.
