Udon Noodles With Pineapple Vinaigrette Recipes
UDON NOODLES WITH PINEAPPLE VINAIGRETTE
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
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.
PINEAPPLE VINAIGRETTE
From Paula Deen. Cooking time is chilling time. We are pineapple lovers so want to try this. Suggesting it be served on Recipe#413006. This makes more than you need and she also suggests serving it on a tossed salad composed of salad greens, cucumbers, red bell pepper, grape tomatoes, and radishes but think it would be great on the shrimp salad. I see that my juice can is for 6 ounces so suggest that you reduce the recipe to 1 cup yield if you are working with snack juice cans.
Provided by WiGal
Categories < 4 Hours
Time 1h5m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine all and whisk until well blended.
- She does say to chill for an hour, but think the flavors would be stronger the longer it chills.
Nutrition Facts : Calories 110.8, Fat 10.8, SaturatedFat 1.5, Sodium 122.8, Carbohydrate 3.6, Fiber 0.1, Sugar 2.7, Protein 0.1
UDON NOODLES WITH CITRUS VINAIGRETTE
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
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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