With buckwheat soba noodles, fresh mustard greens, bok choy, and mint, these fun-to-assemble fresh rolls are refreshing and surprisingly filling!
Boil and strain the soba noodles until soft, then toss in just a bit of oil to keep them from getting sticky
Separate all the leaves of the bok choy, and cut the white ribs away from the greens
Add the bok choy greens to a couple handfuls of mustard greens and chiffonade
Julienne the bok choy ribs
Pull the mint leaves off the sprig
Mix up the two dressings/dips. Certainly +/- salt, acid, spice to taste! I always find it easiest to mix them up in a small mason jar so I can shake them instead of stirring. *sunglass face emoji*
PRO TIP: If you make the toasted sesame dressing in advance, it will give the chili flakes more time to spread their spice around.
(optional) Apply the toasted sesame dressing directly to soba noodles, or use as a dip! Peanut dip could also be a dressing, but we haven't tried it that way.
Heat water in a wide pan or pot that will fit the rice paper wraps. Just before a boil is all you need.
Set the rice paper in the water gently and let it soften, then carefully pull it out so it doesn't stick to itself (an acquired skill)
Lay out the rice paper on a plate and load up the toppings! Then roll it up like a burrito and dunk into a dipping of your choice!
Once you're done your delicious fresh roll dips, pour the remainder of both dips/dressings onto the remaining soba noodles.
Dice up the remaining bok choy ribs.
Toss all the remaining mint, greens, and bok choy onto the noodles, along with any other toppings leftover.
We added some salted peanuts because we didn't have much peanut dipping sauce left to add.