Pineapple Teriyaki Noodles

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Pineapple Teriyaki Noodles

Yield: 4

 

3 1/2 oz bean-thread noodles (cellophane - available in Asian specialty food

stores) - (90ml)

1 1/2 tsp cornstarch - (7.5ml)

1/2 cup of unsweetened pineapple juice - (125ml)

1 tbsp of olive oil - (15ml)

2 cloves minced garlic

1/2 cup of chopped fresh or canned unsweetened crushed pineapple to be drained -

(125ml)

1/3 cup of soy sauce - (75ml) (wheat free)

3 tbsp of chopped fresh basil leaves - (45ml)

1/2 cup of red bell pepper in julienne strips - (125ml)

 

Toss cellophane noodles into a pot of hot water to

steep for 1/2 hour.

 

Meanwhile combine cornstarch and pineapple juice in

small bowl. Heat olive oil in a small skillet over

moderate heat. Add the garlic and stir for one minute

until fragrant. Add the pineapple juice and cornstarch

mixture. Add soy sauce, and chopped basil leaves. Cook

for 1 minute and set aside.

 

Move to the noodles when ready, and drain in sieve.

Using scissors cut the noodles into 3 inch lengths.

 

Heat a large non-stick skillet and add red bell pepper

strips and 2 tablespoons of water. Cook and stir for

approximately 1-2 minutes until tender. Place the

noodles in the pan with the sauce and toss. Place over

moderate heat and cook until heated through and

noodles are transparent and soft. Season with salt and

pepper to taste and garnish with red pepper.