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.
- 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 ½ cups very finely chopped fresh pineapple, or one 16- to 20-ounce can
pineapple chunks, drained and finely chopped (see note)
- ½ 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 ½ to 1 lime, to taste
- 2 tablespoons natural granulated sugar
- 1 teaspoon salt
- 6 to 8 scallions, sliced
- ¼ to ½ 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.
Per serving: 308 calories; 9g fat; 9g protein; 52g carbs; 4g fiber; 510mg sodium
- Find more of VegKitchen’s Vegan Dinner Recipes.
- Here are more recipes using Asian noodles.
Dave Soleil says
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!
I'm so honored! Anna is such an inspiration to so many of us who bridge the worlds of food and art!
can i substitute d unhealthy coconut milk wth sumthing else ?
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.
Janis S says
any suggestions for a substitute for the curry paste? the recipe sounds good, except for the curry.
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.
Jessica M. says
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.
That's what we're here for ... glad this is making the veg path easier for you and yours!