Pineapple Coconut Noodles

Name: Pineapple Coconut Noodles
Yield: 6 servings
Ingredients: 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

January 24, 2012

This dish has proven a big hit in my home. You can get all the ingredients in the Asian foods section of any well-stocked supermarket or natural foods store.

Cooks' Note

This 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.

Recipe notes

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