Udon Noodles With Pineapple Vinaigrette Recipes

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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

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 PEANUT BUTTER NOODLES



Udon Peanut Butter Noodles image

Udon noodles with a spicy Peanut sauce.

Provided by Mojito Mama

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 13

1 (9 ounce) package dried udon noodles
½ cup chicken broth
1 ½ tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
¼ cup green onions, chopped
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

Steps:

  • Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
  • While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.

Nutrition Facts : Calories 421.5 calories, Carbohydrate 34.3 g, Cholesterol 83.1 mg, Fat 15.9 g, Fiber 1.7 g, Protein 34.3 g, SaturatedFat 3.4 g, Sodium 875 mg, Sugar 6.4 g

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

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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