Peanut Noodles with Bok Choy

I haven't posted any of the things I've cooked since October, I guess because I've been too busy doing wedding stuff all the time. I can't remember half of the recipes, but I'm posting them anyway just to keep track.

This is from a recipe on epicurious. I remember this was just ok. It was supposed to be served room temperature, but we wanted it hot so I heated it up again before serving. I think that made it a lot better, but since it was kind of a hassle to make and had a lot of ingredients, I don't know if I would make this again.

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

Directions:

Puree first 9 ingredients 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.