Asian Herbs & Noodles
A light summer noodle dish bursting with flavor, highlighting vibrant Asian herbs with a refreshing oil-free Peach-ginger Dressing.
Servings Prep Time
8 10mins
Cook Time
Servings Prep Time
8 10mins
Cook Time
  • 1lb noodles with a long shapewhole grain spaghetti or linguine shape noodles
  • 3cups Vietnamese Perillawashed and dry
  • 2cups peppermintwashed and dry
  • 1cup Vietnamese lemon balmwashed and dry
  • 8 crisp romaine lettuce leaves
  • 2/3cup Peach-ginger Dressing
Alternative Herbs
  • 3cups arugulawill not likely need cutting
  • 2cups spearminttear or cut as noted instep 4 below for peppermint
  • 1cup cilantrorough cut the cilantro, stems are fine to include if cut small
  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.