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Udon Noodles with Pineapple Vinaigrette

5 | 1 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Melanie Stevenson, Reading, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 14, 2022

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

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TEST KITCHEN APPROVED

Udon Noodles with Pineapple Vinaigrette

5 | 1 Reviews Add your review
Yield:8 servings
Prep:20 min
Cook:10 min
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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
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Directions

  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.
  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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