Taste of Home
Udon Noodles with Pineapple Vinaigrette
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
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1 package (12.8 ounces) dried Japanese udon noodles
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1/2 cup unsweetened pineapple juice
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1/4 cup sesame oil
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2 tablespoons white wine vinegar
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2 teaspoons grated fresh gingerroot
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2 teaspoons minced seeded jalapeno pepper
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3 cups fresh arugula or baby spinach
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2 cups chopped peeled mango
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1 cup salted peanuts
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1/2 cup coarsely chopped fresh cilantro leaves
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1/4 cup coarsely chopped fresh mint leaves
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2 tablespoons black sesame seeds
Directions
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1.
Cook noodles according to package directions. Rinse with cold water; drain well. Whisk together the next 5 ingredients. Pour over noodles; toss to coat. Refrigerate until serving.
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2.
To serve, top noodles with arugula, mango, peanuts, cilantro and mint; toss to combine. Sprinkle with sesame seeds.
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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