Udon Noodles With Pineapple Vinaigrette Food

UDON NOODLES WITH PINEAPPLE VINAIGRETTE

Udon Noodles with Pineapple Vinaigrette image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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., To serve, top noodles with arugula, mango, peanuts, cilantro and mint; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 370 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 590mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.

UDON NOODLES WITH CITRUS VINAIGRETTE

Udon Noodles With Citrus Vinaigrette image

Make and share this Udon Noodles With Citrus Vinaigrette recipe from Food.com.

Provided by dicentra

Categories Citrus

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup boiling water
1 large ancho chili
3/4 lb udon noodles
1 cup fresh orange juice
1/4 cup mirin
1/2 teaspoon finely grated orange zest
1/4 teaspoon sesame oil
salt
1 medium cucumber, peeled, seeded and sliced crosswise 1/4 inch thick
1 cup mung bean sprouts
2 scallions, thinly sliced

Steps:

In a heatproof medium bowl, pour the boiling water over the ancho. Cover and let stand until softened, about 20 minutes.
Meanwhile, in a large pot of boiling water, cook the udon, stirring often, until just tender, about 8 minutes.
Drain the udon in a colander and rinse well with cold water. Let drain, lifting the noodles occasionally to keep them separate.
Remove and discard the stem and seeds from the ancho and finely chop the chile. Transfer the ancho to a blender, add the orange juice, mirin and orange zest and blend to a smooth sauce.
Add the sesame oil and season the vinaigrette with salt.
In a large bowl, toss the udon with the cucumber, bean sprouts and scallions. Add the orange dressing, toss well and serve immediately.

Nutrition Facts : Calories 375.7, Fat 1.6, SaturatedFat 0.2, Sodium 1671.9, Carbohydrate 77.8, Fiber 5.8, Sugar 7.9, Protein 12.1

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