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
Description
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.
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