¼cuptoasted sesame seeds or sliced almonds(optional)
For the dressing
½cup freshly squeezed orange juice(2 oranges)
1tbsporange zest
1tbspsoy sauce
1tbspsesame oil
2tbspfreshly grated ginger
½tspfinely minced red Thai chili(or more, to taste)
Instructions
Prepare the dressing
Zest one of the oranges and grate the fresh ginger and place in a medium size bowl. Finely mince the red Thai chili and add to the bowl. Add the orange juice, soy sauce and sesame oil and whisk to combine. Set aside to allow the flavours to meld while you prepare the salad.
Prepare the salad ingredients
Trim the snow peas and set aside. Separate the larger outer leaves from the bok choy. Rinse the bok choy, outer leaves and inner core, and drain.
Bring a large pot of water to a boil and prepare a large bowl of ice water.Once the water comes to a boil add the snow peas and bok choy and blanch for 30 seconds to 1 minute. Using a slotted spoon remove from the boiling water and immediately plunge into the ice bath to set the colour and stop the cooking. Drain well and set aside.
Next, add the soba noodles to the boiling water and cook until tender, about 8-10 minutes. While the noodles are cooking thinly slice the red bell pepper.Once tender, drain the noodles and rinse under cool water.
Assemble the salad
Place the soba noodles, red bell pepper, bok choy and snow peas in a large bowl. Add the dressing and toss well. Top with the cilantro and toasted almonds or sesame seeds (if using) and serve.