Cold Noodles with Pineapple
Thai-inspired cold somen noodles with fresh pineapple, coconut cream sauce, garlic oil, and red pepper flakes. A sweet, tangy, spicy vegetarian noodle dish ready in 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
40 minSweet juicy pineapple meets silky cold somen noodles in a coconut cream sauce that balances soy, lime, and a hit of garlic oil. This is Thai-inspired noodle eating at its most refreshing.
The sauce brings together coconut cream, soy sauce, lime juice, and sugar into something that’s simultaneously rich and bright.
Finish it with red pepper flakes, fresh cilantro, ginger, and scallions for layers of flavor in every bite.
It’s vegetarian, it’s gorgeous on a platter, and it comes together in under an hour.
Kitchen Tips
- Make your own garlic oil by frying chopped garlic in oil (1 part garlic to 4 parts oil) until golden. Keep the crispy garlic bits in the oil for extra texture.
- Somen noodles cook fast, just 2 to 3 minutes. Pull them while they still have a slight chew because they’ll soften more as they sit.
- Fresh pineapple is best here, but canned tidbits work in a pinch. Drain them well so the sauce doesn’t get watered down.
Ingredients
Directions
Boil the noodles for 2 or 3 minutes in water until al dente.
Plunge into cold water and then drain.
Spread noodles on a large platter and sprinkle with the chopped pineapple.
Mix the SAUCE ingredients and pour over the noodles.
Sprinkle with the green onion, red pepper flakes, cilantro and 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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