Spring Cilantro Carrot Sesame Noodles

Serves 4


2 cloves garlic
1 tablespoon chopped ginger
Juice and zest of 1 lime
Juice and zest of 3 tangerines or 2 oranges
½ cup cilantro leaves, plus an additional 2 tablespoons for the salad
¼ cup mint leaves
1 pinch red chili flakes
1 small Thai chili deseeded
½ cup rice wine vinegar
½ cup tamari sauce
¼ cup peanut butter
¼ cup sesame oil

½ pound ( 8 ounces soba noodles) cooked as per instructions on package
½ cup snap peas
¼ cup red bell pepper, chopped fine
½ cup shitake mushrooms, cut in half
¾ cup carrots, diced finely
½ cup green onions sliced thin
1 cup baby bok choy sliced length wise into long strips
Cilantro leaves (reserved from above)


In a blender, place all dressing ingredients and blend well until smooth but still some texture, your preference.

In a large bowl mix all vegetables and cilantro together well, add the soba noodles and toss until well mixed. Then slowly pour dressing over the noodles and vegetables, a little at a time, tossing gently in between until all dressing is poured and the noodles are well dressed.