| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Thai | Side dish, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 10 | oz | Somen or hiyamugi noodles |
| 1/2 | Fresh pineapple, chopped | |
| 4 | tb | Soy sauce |
| 1 | c | Coconut cream, boiled & cooled |
| Juice of 1 lime | ||
| 2 | tb | Sugar |
| 2 | tb | Garlic oil, see note |
| 3 | Green onions, chopped | |
| 2 | ts | Red pepper flakes |
| 2 | tb | Cilantro leaves, chopped |
| 2 | tb | Ginger, chopped |
INSTRUCTIONS
SAUCE GARNISHES Boil the noodles for 2 or 3 minutes in water until *al dente*. Plunge into cold water & then drain. Spread noodles on a large platter & sprinkle with the chopped pineapple. Mix the SAUCE ingredients & pour over the noodles. Sprinkle with the green onion, red pepper flakes, cilantro & ginger. Serve NOTE: Substitute pineapple tidbits for fresh if you want. You wil need a large can. Garlic oil can be made by frying chopped garlic in oil until golden. Use, as a guideline, 1 part garlic to 4 parts oil. Do not strain the garlic.
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