Udon Noodles with Pineapple Vinaigrette

Name: Udon Noodles with Pineapple Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings.
Cuisine: Asian Recipes, Asian Salad Recipes
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

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

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: 383 calories, 19g fat (3g saturated fat), 0 cholesterol, 128mg sodium, 43g carbohydrate (9g sugars, 5g fiber), 13g protein.

Originally published as Cold Thai Noodle Salad with Pineapple Vinaigrette in Taste of Home December 2016

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cast_iron_king

Oct 30, 2016

What a great combination of flavors! I used pre-cooked, packaged udon and left the cilantro out (not really a fan). My grocery store didn't have fresh mango, so I substituted Mandarin orange slices. The result was delicious, and a definite hit at the dinner table. The noodles really take the flavor of the dressing well. And it's so easy to prepare, I can see this salad making frequent appearances in my house!