- 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, cut into matchstick-size strips
- 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. 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 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.