This recipe started out as Sesame Crusted Tofu with Spicy Pineapple Noodles, but the tofu portion of the recipe was a hassle and left a burnt mess on the bottom of my pan. The noodles, on the other hand, were quite easy and so delicious. You could serve these noodles with some stir fried tofu or steamed edamame to keep the dish vegetarian. If that’s not your thing, you could serve them with chicken, pork, or beef. But make the noodles.
I was lucky and found the sugar snap peas on sale at my grocery store, but you could use another green vegetable like broccoli instead. What makes this dish unique is the sauce. The pineapple makes it sweet, and the ginger and cayenne make it spicy. It’s the kind of sauce you want to slurp from the bowl at the end. Don’t worry, I won’t tell if you do!
Spicy Pineapple Noodles
2 t canola oil
1 T minced fresh ginger
1 t minced garlic
1/4 t. cayenne pepper
8 oz. fresh sugar snap peas
1 (20 oz.) can pineapple chunks in juice
1 t cornstarch
2 T reduced sodium soy sauce
4 oz. whole wheat spaghetti, cooked and drained
1 t sesame oil
Heat oil in a large frying pan. Add ginger , garlic, and cayenne and stir fry for 1-2 minutes. Add sugar snap peas and stir fry for 5 minutes, until beginning to brown. Add juice from can of pineapple, reserving the chunks. Simmer for 2-3 minutes.
Whisk cornstarch into soy sauce in a small bowl, and add to pan. Stir well and simmer for 1 minute, until thickened. Add reserved pineapple and noodles and toss to coat. Remove from heat and stir in sesame oil.
-Adapted from Eating Well