Orange Sesame Bok Choy and Soba Noodle Salad

I really like the combination of Asian Flavours and fresh vegetables in this salad.  From Food and Drink Spring 2015.  I couldn’t find Soba Noodles in my grocery store but substituted with an egg noodle.

175 g Soba noodles
3 oranges
2 tbsp vegetable oil
3 tbsp soy sauce
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, catching juices in a small bowl.  Add segments to small bowl; cover and refrigerate until serving.
• To bowl with orange zest and juice ands 1 tbsp of the vegetable oil, the soy sauce, honey, sesame oil, Sriracha and mustard; shirk to combine.  Measure out about 1/4 cup and set aside for vegetables.  Add noodles to remaining dressing in 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 boo chou, carrots and red pepper, and sauté for about 1 minute or just until 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.

Serves 4 to 6