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  • Prep-time: / Ready In:
  • Makes 11 cups

Not sure how noodles and melons work together? Take a chance on this simple dish and you’ll be rewarded with a delightfully flavorful (and colorful!) meal. The mild sweetness of honeydew melon is subtler than its orange cantaloupe cousin, which makes it the perfect partner for refreshing cucumber (also a melon) and Thai peanut noodles. A zesty salsa featuring cilantro, lime juice, and ginger round out the Asian-inspired flavors and red chile pepper rounds add a spicy finish. The combination of savory pasta and refreshing fruit might sound strange at first, but this winning recipe is sure to be a crowd-pleaser on warm summer days!


  • ¼ cup creamy natural peanut butter
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 4 teaspoons pure maple syrup
  • ½ teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 12 oz. dry wide brown rice noodles
  • 1 English cucumber, chopped (3 cups)
  • ½ of a medium honeydew melon, seeded and peeled
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained
  • ½ cup slivered red onion
  • 1 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • ¼ teaspoon sea salt
  • 1 fresh red chile pepper, thinly sliced


  1. In a small bowl whisk together peanut butter, rice vinegar, soy sauce, 2 teaspoons maple syrup, the ginger, 1 garlic clove, the crushed red pepper, and 2 tablespoons water. Prepare noodles according to package directions; drain. Rinse noodles with warm water; drain again. Return noodles to pot. Add peanut butter mixture and cucumber; toss to coat.
  2. For Lime-Cilantro Vinaigrette, in a blender or small food processor combine cilantro, 3 tablespoons cannellini beans, the lime juice, 2 teaspoons maple syrup, the remaining garlic clove, sea salt, and 2 tablespoons water. Blend until smooth.
  3. Cut melon half into 2 pieces. Thinly slice each piece crosswise. Divide melon slices among four plates. Top with noodle mixture, the remaining cannellini beans, and red onion. Drizzle with Lime-Cilantro Vinaigrette. Top with red chile slices.

Comments (4)

(5 from 1 votes)
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Ashley Roy11 months ago
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This is absolutely PHENOMENAL! Every ingredient enhanced the recipe. So refreshing and flavorful. My husband doesn’t even like peanut sauce or melon but in this context, loved it.

Diane11 months ago
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What would you suggest as an alternative to cucumber in this recipe?
Thank you

Debbie12 months ago
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Do you think that adding honey instead of maple syrup would be okay?

Janis12 months ago
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Honey isn’t vegan, so wouldn’t be recommended for this diet. You could use agave though.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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