PINEAPPLE COCONUT NOODLES

Pineapple Coconut Noodles image

Yield 6 servings

Number Of Ingredients 13

12 ounces Asian noodles (see Note)
1 tablespoon light olive oil
4 to 6 garlic cloves, minced
One 14-to 15-ounce can light coconut milk
One 20-ounce can crushed pineapple, lightly drained
1/2 teaspoon Thai red or green curry paste, or to taste, dissolved in a little warm water
1 stalk lemongrass, cut into thirds and bruised with a knife, optional
Juice of 1/2 to 1 lime
2 tablespoons natural granulated sugar
1 teaspoon salt
6 to 8 scallions, sliced
1/4 to 1/2 cup minced fresh cilantro
Peanut halves or crushed peanuts

Steps:

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 like a spicier dish, stir in small amounts of additional curry paste (dissolved in a little water) until the effect is as spicy as you'd like. Serve at once, passing around the remaining scallions and the peanuts for topping.
Pair this easy recipe with a basic protein dish. Good choices are BBQ-Flavored Skillet Tofu (page 62), Cornmeal-Crusted Seitan (page 63), and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Add a platter of grape or cherry tomatoes, sliced bell peppers, baby corn, and carrots.
Calories: 308
Total Fat: 9g
Protein: 9g
Carbohydrates: 52g
Fiber: 4g
Sodium: 510mg