Orange-Sesame Bok Choy & Soba Noodle Salad

I have been spotting all sorts of asian-inspired recipes lately that have looked so delicious, so easy, so healthy, but so out of the realm of what I normally make. Not sure why I've been hesitant to delve in to this particular cuisine. Food is just food after all. Nothing to be scared of right? Perhaps because it's a tad bit out of my comfort-zone. Keep in mind that I'm still somewhat of a newbie to the world of curry. I made my first roast chicken within the past year...not to mention my first turkey(yikes) at the the age of 40 something-or-other. I grew up in the 70's/80's in very rural Eastern Ontario. In my small world seafood was caught, battered, breaded and frozen by good old Captain Highliner. Need I say more. Didn't think so.

Several months ago I spotted a package of soba noodles at our local grocery store in the ethnic-inspired aisle (how very politically correct of me), an aisle that I dreamily peruse, thinking some day, some day,  I am going to cross that threshold. I snapped those noodles up...and promptly stashed them in my cupboard in the hopes that a recipe was going to call to me and inspire me to make something out of them. Yup that was 6 months ago. I have come across several recipes that would have fit the bill. But nothing gave me the much needed kick in the butt to just try it out already.  And then I saw this recipe. And I pushed down my fear, sucked it up and made it. And it was delicious. So tangy, so saucy, uses so many of my favourite veg (looking at you Mr. Bok Choy. ) And it was so easy. Next on the list to try, since I feel like I could be on a roll here: a slurpy ramen dish of some sort  (I have admired you from afar for way too long.)

Get inspired by your grocery store, a recipe, whatever it takes and try something new. Get out of that comfort zone and expand your repertoire. Sorry Captain Highliner, I've had to move on from you. Don't take it personally. It's not you, it's me. Cheers from Bistro 164.

Orange-Sesame Bok Choy & Soba Noodle Salad

from Food & Drink magazine Spring 2015

Serves 6-8 people

Ingredients

6 oz (175 g) soba noodles

3 oranges ( I found 2 oranges was plenty)

2 tbsp vegetable oil

3 tbsp soy sauce

1 tbsp liquid 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 (I used baby bok choy)

1 carrot, julienned

1/2 large red sweet pepper, cut into thin strips

2 green onions, thinly sliced on the diagonal

(I also added 1 cup of cherry tomatoes, sliced)

Bring a pot of salted water to a boil. Add the 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, 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 the veggies. 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 bok choy, carrots, cherry tomatoes and red pepper, and saute 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 veggies, then sprinkle with sesame seeds.