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Asian Herbs & Noodles
A light summer noodle dish bursting with flavor, highlighting vibrant Asian herbs with a refreshing oil-free Peach-ginger Dressing.
Large white rimmed bowl with Asian Herbs & Noodles, garnished with whole purple and green perilla leaves.
Course Salad
Cuisine Asian
Prep Time 10 mins
Cook Time 10 mins
Servings
Ingredients
  • 1 lb noodles with a long shape whole grain spaghetti or linguine shape noodles
  • 3 cups Vietnamese Perilla washed and dry
  • 2 cups peppermint washed and dry
  • 1 cup Vietnamese lemon balm washed and dry
  • 8 crisp romaine lettuce leaves
  • 2/3 cup Peach-ginger Dressing
Alternative Herbs
  • 3 cups arugula will not likely need cutting
  • 2 cups spearmint tear or cut as noted instep 4 below for peppermint
  • 1 cup cilantro rough cut the cilantro, stems are fine to include if cut small
Course Salad
Cuisine Asian
Prep Time 10 mins
Cook Time 10 mins
Servings
Ingredients
  • 1 lb noodles with a long shape whole grain spaghetti or linguine shape noodles
  • 3 cups Vietnamese Perilla washed and dry
  • 2 cups peppermint washed and dry
  • 1 cup Vietnamese lemon balm washed and dry
  • 8 crisp romaine lettuce leaves
  • 2/3 cup Peach-ginger Dressing
Alternative Herbs
  • 3 cups arugula will not likely need cutting
  • 2 cups spearmint tear or cut as noted instep 4 below for peppermint
  • 1 cup cilantro rough cut the cilantro, stems are fine to include if cut small
Large white rimmed bowl with Asian Herbs & Noodles, garnished with whole purple and green perilla leaves.
Instructions
  1. Prepare the noodles according to their package. Rinse with cold water, drain well and set aside until ready to add the vinaigrette and herbs.
  2. During the time the water is coming to a boil for the noodles and the noodles boiling, the Peach-ginger Dressing can be made and the herbs and lettuce cut.
  3. Cut the Perilla and lemon balm into chiffonade (stack the leaves, roll up and cut into 1/4in ribbons)
  4. Tear or cut the peppermint into chiffonade (stack the leaves, roll up and cut into 1/4in ribbons)
  5. Cut the romaine crosswise into 1/4in ribbons as well.
  6. Add the cooked and drained noodles to a large serving bowl, Pour about 1/3 cup of the peach-ginger vinaigrette around the rim of the bowl and toss or stir to coat the noodles.
  7. Add the herbs and lettuce, toss, add more vinaigrette as desired. If you will be serving later, reserve some of the dressing to add just before service to freshen it up.
  8. Garnish with lots of fresh sliced peaches and toasted almonds.
Recipe Notes

This recipe works well for a smaller amount by simply cutting all of the ingredients in half. I almost always prepare the full pound of noodles as it is nice to have for another dish. Most noodles will last up to three days in the refrigerator.