In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.