Orange-Sesame Bok Choy and Soba Noodle Salad

This is a nice light recipe for dinner.  From Food and Drink Spring 2015.  If you can’t use Soba Noodles, use an egg or Chow Mein Noodle.

6 oz (175g) Soba noodles
3 oranges
2 tbsp Vegetable oil
1 tbsp liquide honey
2 tsp dark sesame oil
1 tsp Sriracha, or to taste
1/2 tsp dry or Dijon Mustard
2 tsp sesame seeds
3 cups sliced bok choy
1 carrot, julienned
1/2 large sweet red pepper, cut into thin strips
2 green onions, thinly sliced on the diagonal

• Bring a pot of salted water to the boil.  Add soba noodles and cook for 3 to 4 minutes or until just al dente.  Drain and rinse under cool water until chilled.  Drain well.
• Finely grate zest from 1 orange and squeeze 1/4 cup juice.  Place zest and juice in a large bowl.  Cut peel from remaining oranges, removing all white pith, and cut between membranes into segments to small bowl; cover and refrigerate until serving.
• To bowl with orange zest and juice, add 1 tbsp of the vegetable oil, the soy sauce honey, sesame oil, Sriracha and mustard; whisk to combine.  Measure out about 1/4 cup and set aside for vegetables. Add noodles to remaining dressing bowl and toss gently to coat.  Cover and refrigerate noodles for up to 4 hours.  Set reserved dressing aside at room temperature.
• Just before serving, toast sesame seeds in a large dry skillet over medium heat for about 3 minutes or until golden and fragrant.  Immediately transfer to a bowl and set aside.
• Return skillet to medium heat and add remaining 1 tbsp vegetable oil.  Add bok choy, carrots and red pepper, and sauté for about 1 minute or until just wilted.  Pour in reserved dressing and stir to coat vegetables well.  Remove from heat.
• Add orange segments with any accumulated juice and green onions to noodles, and toss to combine.  Divide among individual bowls or plates.  Top with warm vegetables, then sprinkle with sesame seeds.