Pineapple Coconut Noodles

Pineapple coconut noodles

You can get all the ingredients for this fast, fresh-tasting noodle dish in the Asian foods section of any well-stocked supermarket or natural foods store. Photo courtesy of the blog My Electric Ride. You can serve this as suggested in the photo with steamed broccolini or broccoli, and thinly sliced red cabbage for a dazzling effect.

Serves: 6

  • 12 ounces Asian noodles  (see Note)
  • 1 tablespoon neutral vegetable oil (like safflower or sunflower)
  • 4 to 6 cloves garlic, minced
  • One 14.5-ounce can light coconut milk
  • 1 1/2 cups very finely chopped fresh pineapple, or one 16- to 20-ounce can
    pineapple chunks, drained and finely chopped (see note)
  • 1/2 to 1 teaspoon Thai red or green curry paste, more or less to taste, or Sriracha sauce to taste
  • 1 stalk lemongrass, cut into thirds and bruised with a knife, optional
  • Juice of 1/2 to 1 lime, to taste
  • 2 tablespoons natural granulated sugar
  • 1 teaspoon salt
  • 6 to 8 scallions, sliced
  • 1/4 to 1/2 cup minced fresh cilantro, to taste
  • Roasted peanut halves or crushed peanuts for garnish

Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the oil in a stir-fry pan. Add the garlic and sauté over low heat until golden. Add the coconut milk and pineapple, then whisk in the curry paste.

Add the lemongrass, lime juice, sugar, and salt. Add the cooked noodles to the coconut mixture, along with half the scallions and the cilantro. Remove from the heat. If you’d like a spicier dish, add small amounts of additional curry paste (dissolved in a little water) and stir in, until the effect is as spicy as you’d like.

Let stand off the heat for 5 to 10 minutes, during which time any excess coconut milk will absorb into the noodles. Serve, passing around the remaining scallions and peanuts for topping.

Notes: This tastes most authentic using flat rice noodles. Follow package directions carefully! Otherwise you can use fine rice noodles, bean thread noodles, or soba. Don’t discard the juice from the pineapple can, if using canned. Combine with water or seltzer and a little lime juice for a refreshing drink.

Nutrition Information
Per serving: 308 calories; 9g fat; 9g protein; 52g carbs; 4g fiber; 510mg sodium

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  • Reply
    Dave Soleil
    December 6, 2010 at 6:45 pm

    I love all the great vegan articles on your site. What an amazing resource! Anna Thomas told me about it. So happy to have found you!

  • Reply
    December 6, 2010 at 7:39 pm

    I’m so honored! Anna is such an inspiration to so many of us who bridge the worlds of food and art!

  • Reply
    June 16, 2011 at 10:06 am

    can i substitute d unhealthy coconut milk wth sumthing else ?

  • Reply
    June 16, 2011 at 10:30 am

    Coconut milk isn’t unhealthy! That’s a myth. The long-chain fats are metabolized like carbs. Google “healthy coconut fat” and get some great info.

  • Reply
    Janis S
    February 14, 2012 at 2:02 pm

    any suggestions for a substitute for the curry paste? the recipe sounds good, except for the curry.


  • Reply
    February 14, 2012 at 2:50 pm

    Janis, Thai red curry paste doesn’t taste like curry — it’s a spicy condiment. You can either just leave it out, or use another hot sauce (this dish isn’t really meant to be too spicy, but just have a hint of heat), or dried red pepper flakes.

  • Reply
    Jessica M.
    February 20, 2012 at 8:17 am

    This was really good. The only person who didn’t like it was my 6 yo DS, and that’s because he doesn’t like pineapple (today anyway). Thank you for another great recipe. You are helping to make it easy for me to be a vegetarian.

  • Reply
    February 21, 2012 at 11:37 am

    That’s what we’re here for … glad this is making the veg path easier for you and yours!

  • Leave a Reply

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