Pineapple Coconut Noodles
Quick Easy Asian Noodle Recipe, Very Tasty Thai Style Recipe
Sample recipe from 'Vegan Express' by Nava Atlas
Pineapple Coconut Noodles: We took a few liberties with this Asian noodle recipe, and it was still outstanding - not quite authentically Thai, but nobody cared & everybody loved it!
Pair Pineapple Coconut Noodles with baked tofu and steamed veggies for a completely delicious meal.
Total Prep & Cook Time: 30 min
Yield: 6 Servings
Nutrition Data Per Serving: Calories: 308, Total fat: 9 g, Protein: 9 g, Carbohydrates: 52 g, Fiber: 4 g, Sodium: 255 mg
- 12 oz Asian noodles (or other noodles)
- 1 Tbsp light olive oil
- 4 - 6 cloves garlic
- One 14 - 15 ounce can light coconut milk
- One 20 ounce can crushed pineapple, lightly drained
- 1/2 tsp Thai Kitchen green curry paste (no fish), or to taste, dissolved in a little warm water
- Optional: 1 stalk lemongrass, cut into thirds and bruised with a knife
- Juice of 1/2 - 1 lime
- 2 Tbsp natural granulated sugar
- 1/2 tsp salt
- 6 - 8 scallions, sliced
- 1/4 to 1/2 cup minced fresh cilantro
- Peanut halves or crushed peanuts
- Cook the noodles in plenty of rapidly simmering water until al dente, then drain
- Meanwhile, heat the oil in a stir-fry pan. Add the garlic and sauté over low heat until golden.
- Add the coconut milk and pineapple, then whisk in the curry paste
- Add the lemongrass, lime juice to taste, sugar and salt
- Add the cooked noodles to the coconut mixture, along with half the scallions and cilantro to taste. Remove from the heat.
- If you'd lke a spicier dish, stir in small amounts of additional curry paste (dissolved in a little water) until the effect is a spicy as you'd like.
- Serve at once, passing around the remaining scallions and the peanuts for topping
SV Note: We found that assembling and prepping all the ingredients ahead was a good idea, as this recipe comes together quickly. If you can't find lemon grass, don't worry, it tastes great without it. We also forgot the sugar, and never missed it.
Nava Atlas Note: This recipe is most authentic with wide flat rice noodles, but no matter how carefully I cook them, they fall apart in the dish. Instead, I use whole-grain soba noodles. Any long, thin noodle will work, though, and this is also good with whole wheat spaghettini. You can get all the ingredients in the Asian foods section of any well-stocked supermarket or natural foods store.
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