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Udon Noodles with Pineapple Vinaigrette

Thai cuisine has such wonderfully intense flavors, but the dishes can be heavy and time-consuming. My answer is a refreshing salad with mango, gingerroot and a pop of jalapeno. —Melanie Stevenson, Reading, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 package (12.8 ounces) dried Japanese udon noodles
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup sesame oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons grated fresh gingerroot
  • 2 teaspoons minced seeded jalapeno pepper
  • 3 cups fresh arugula or baby spinach
  • 2 cups chopped peeled mango
  • 1 cup salted peanuts
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 1/4 cup coarsely chopped fresh mint leaves
  • 2 tablespoons black sesame seeds

Directions

  • Cook noodles according to package instructions. Rinse with cold water; drain well. Whisk together the next five ingredients. Pour over noodles; toss to coat. Refrigerate until serving.
  • To serve, top noodles with arugula, mango, peanuts, cilantro and mint; toss to combine. Sprinkle with sesame seeds.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1-1/3 cups: 370 calories, 19g fat (3g saturated fat), 0 cholesterol, 590mg sodium, 42g carbohydrate (12g sugars, 5g fiber), 13g protein.

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