Saturday, April 25, 2009
sesame soba noodles
After a long, cold winter, Boston is finally experiencing a bit of a warm spell. So while I am certain it will be freezing again by the end of the week (I don't trust those weather people!) I am taking advantage of the restorative properties of the sunshine and making some cool, refreshing salads. While the farmers markets have yet to start up in New England - only a few more weeks!! - the grocery has perfectly respectable fresh veggies. They may not be local, but right now, I'm alright with that. This is a nice, and very versatile, noodle salad. You could really throw just about any vegetable in there, but this combination works really well! I ended up using normal, not baby, bok choy, as my store was out that day. Instead of using it raw, I blanched the bok choy, and it worked just fine.
Sesame Soba Noodles
Bon Appetit, June 2008
1/2 cup fresh orange juice
1/4 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 garlic cloves, peeled
1 1/2 teaspoons finely grated lime peel
2 teaspoons dried crushed red pepper, divided
1/3 cup canola oil
8 ounces 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, sliced
3 green onions, cut into matchstick-size strips
1/3 cup chopped fresh cilantro 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.
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 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.