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Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant sesame soba noodles with cucumber and bok choy dish is a masterclass in fresh, zesty flavours. The buckwheat noodles provide a nutty base that pairs beautifully with the crunch of thinly sliced vegetables and the aromatic heat of ginger and garlic. A citrus-spiked peanut dressing ties the whole bowl together, offering a satisfying creaminess that remains entirely plant-based and light enough for a warm afternoon.

As a versatile vegan main or a side dish for entertaining, this recipe is packed with nutrient-dense mixed greens and refreshing cucumber. It is particularly well-suited for meal prep, as the flavours develop beautifully over time, making it an excellent choice for a healthy homemade lunch. Finish with a scatter of roasted peanuts for a salty, textural contrast that completes this wholesome Asian-inspired salad.

Ingredients for Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

120 ml färsk apelsinjuice
60ml creamy peanut butter
2 matskedar osmakad risvinäger
2 tablespoons chopped peeled fresh ginger
2 matskedar färsk limejuice
1 tablespoon finely grated orange peel
1 matsked sojasås
2 vitlöksklyftor, skalade
1 1/2 teaspoons finely grated lime peel
2 teaspoons dried crushed red pepper, divided
80ml canola oil
230g soba noodles
1 tesked asiatisk sesamolja
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 spring onions, cut into matchstick-size strips
1/3 cup chopped fresh coriander plus sprigs for garnish
2 tablespoons chopped fresh mint
Salted roasted peanuts

How to make Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

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, spring onions, chopped coriander, 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 coriander sprigs and peanuts and serve.

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