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!

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

View the full recipe at Egginon →