| 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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