|Thai Sweet & Sour Noodles with Pineapple and Vegetables|
Recipe adapted from A Vegan Taste of Thailand by Linda Majzlik
Sweet and Sour Noodles with Pineapple and Vegetables (serves 4)
8oz/225g tin pineapple in natural juice, drained and chopped
4oz/100g carrots, scraped and cut into matchsticks
4oz/100g green pepper, sliced
2 celery stalk, trimmed and finely sliced
1/2 small cucumber, peeled and choppped
1 in/2.5cm piece of root ginger, finely grated
1 red chilli, finely chopped or 1/2 tsp crushed dried red chillies
1 tbsp groundnut oil
2 tbsp rice vinegar
1 tbsp tamari or soy sauce
1 tbsp brown sugar
Roasted cashew nuts
- Heat the oil in a wok and stir-fry the carrots, green pepper, celery, garlic, ginger and chilli until just soft. Add the cucumber for another couple of minutes.
- Meanwhile, bring a large pot of water to the boil and add the noodles, cook as per the directions, if fresh usually 3 minutes, if dry about 10 minutes. Drain.
- Mix the vinegar with the soy sauce and sugar and add to the pan with the vegetables,together with the noodles and pineapple.
- Continue to stir fry for a couple of minutes, then serve garnished with chopped cashew nuts.