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.
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

Reviews

My Review

Click stars to rate

Average Rating:

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!