Grapefruit and Sriracha Vinaigrette Rice Noodles

This dish is so good – packed with flavor, quick to make, and filling enough to eat as a main course. When I prepared this, I cut down on the grapefruit juice included in the vinaigrette, and recommend doing the same unless you LOVE the taste of grapefruit. Don’t like grapefruit at all? I imagine this would taste just as good with blood oranges, tangerines, or any other citrus fruit!


Grapefruit and Sriracha Vinaigrette Rice Noodles

(adapted from:

Serves 2-3 as a main course


8 oz pad thai rice noodles

3 mini cucumbers, sliced

½ grapefruit, cut into segments and halved (adjust amount depending on how much you like grapefruit)

¼ cup chopped mint leaves

Sesame seeds for garnish

Green onions for garnish

For the Sauce:

2 cloves garlic

1 tbsp fresh ginger

½ cup fresh grapefruit juice

2 tbsp vegetable oil

2 tbsp Sriracha

1 tbsp Dijon mustard

2 tsp rice wine vinegar

1 tsp toasted sesame oil

1 tsp agave nectar

¼ tsp salt


Prepare rice noodles according to directions on package. Add all dressing ingredients to a blender and blend until smooth (no blender? mixing by hand works almost as well).

Add noodles, cucumbers, and grapefruit segments into a bowl. Coat with dressing and mix together. Garnish with sesame seeds, mint, and green onions. Keep cooled until ready to eat.

Want to make this a meal? Try cooking up some chicken, tofu, or another kind of protein and adding to the mixture.

Check out the veggie nook for more vegan recipes!


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