Makes 4 servings


8 ounces dried rice stick noodles

2 Sunkist navel oranges, segmented

1 Sunkist ruby grapefruit, segmented

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

1 tablespoon chopped roasted, salted peanuts


1 tablespoon fresh squeezed orange juice

1 tablespoon fish sauce

1 tablespoon sesame oil

1 tablespoon chili garlic sauce

2 teaspoons honey

1 teaspoon seasoned rice vinegar

Salt and freshly ground black pepper, to taste


Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Transfer noodles to a large mixing bowl.

Whisk together the dressing ingredients in a medium bowl until well mixed.

Pour the dressing over the noodles. Add the oranges and grapefruit, mint, and cilantro and toss until noodles are well dressed. Transfer noodles to a serving platter and garnish with the peanuts.

Recipe Courtesy of Chef Martin Yan

Long Life Citrus Noodle Salad by Sunkist