Sesame soba noodles with cucumber and bok choy

Posted by Dana McMahan on May 18, 2008

There are a few ingredients out there that have always sounded just a little exotic to me. I've never used them, and am just a little unsure what they are. Bok choy is one such ingredient.

So when I came across this recipe in June's Bon Appétit that combines a familiar soba noodles in a peanut sauce dish with the slightly mysterious bok chok, I put it on the menu for the week. I found the bok choy at my local produce shop -- it looked non-threatening enough.

Bok choy is a type of cabbage, though with its green leaves it doesn't look like any cabbage you've ever seen. It's a mild-flavored source of Vitamin A, Vitamin C and calcium.

We cored and sliced two heads, as the recipe required, and tossed it in with the multitude of other green herbs and such. To be honest, I couldn't identify its taste from among the other bold flavors in the dish like mint and cilantro.

This dish is a winner for sure -- great for a warm evening, it's served cool and packs a zing plus a little crunch. There's a bit of chopping involved in the prep but otherwise is pretty easy.

This serves four.

1/2 cup fresh orange juice
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons chopped peeled fresh ginger
1 1/2 teaspoons lime zest
2 tablespoons fresh lime juice
1 tablespoon orange zest
1 tablespoon soy sauce
2 garlic cloves, peeled
1 teaspoon cayenne pepper
2 Tbsp sesame seeds
1/3 cup canola oil
8 ounces soba noodles
1 teaspoon Asian sesame oil
2 heads of baby bok choy, cored, thinly sliced crosswise
1 cucumber, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
Salted roasted cashews

Puree first 11 ingredients until smooth. Gradually add canola oil through opening in lid while the blender is running. Season to taste with salt and pepper.

(You can do this up to a 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.

Meanwhile place bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl.

Drain soba noodles. Rinse with cold water; drain well. Using kitchen shears, cut noodles in several places. Drizzle noodles in strainer with sesame oil and toss to coat.

Add dressing and noodles to the bok choy mixture, toss to coat. Season to taste with salt and pepper. Garnish with cashews and serve.

TAGS: Bok Choy, Cilantro, Sesame Seeds, Soba
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[ READER COMMENTS ]

1

Amanda said:

This is a lovely recipe with interesting blend of ingredients. I'm looking forward to trying it soon. Good work :)

Posted at 06:33 PM, on June 10 2008

Sesame soba noodles with cucumber and bok choy

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