Megan's Sesame Soba Noodles with Cucumber, Bok Choy and Mixed Greens

"In keeping with the Asian theme, here is a great recipe for your website; it was actually sent to the both of us back in '09 by the incomparable Ms. Prairie Bly. I make it every now and then, and most importantly, Sean actually eats it, which is a pretty big deal in light of his hatred of vegetables. He'll even go back for seconds. I have never been able to amass all of the vegetables for this recipe at one time, but any substitutions or deletions do not seem to effect the overall awesomeness of this light, summery meal. Nearly all of the Asian ingredients are readily available at KS Mart." (Megan Goldfarb, May 2011)

INGREDIENTS
1/2 cup fresh orange juice
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated orange peel
1 tablespoon soy sauce
2 garlic cloves, peeled
1 1/2 teaspoons finely grated lime peel
2 teaspoons dried crushed red pepper, divided
1/3 cup canola oil
8 ounces soba noodles
1 teaspoon Asian sesame oil
3 cups (loosely packed) mixed baby greens
2 heads of baby bok choy, cored, thinly sliced crosswise
1 English hothouse cucumber, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/3 cup chopped fresh cilantro plus sprigs for garnish
2 tablespoons chopped fresh mint
Salted roasted peanuts

PREPARATION
Puree first 9 and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve