Udon Noodles With Pineapple Vinaigrette

• 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

1. Cook noodles according to package instructions. Rinse with cold water; drain well. Whisk together the next five 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.

noodles, pineapple juice, sesame oil, white wine vinegar, gingerroot, pepper, fresh arugula, mango, peanuts, fresh cilantro, mint leaves, black sesame seeds

Taken from www.tasteofhome.com/recipes/udon-noodles-with-pineapple-vinaigrette/ (may not work)