Pineapple Coconut Noodles Recipe

Name: Pineapple Coconut Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces Asian noodles (see Note); 1 tablespoon light olive oil; 4 to 6 garlic cloves, minced; One 14-to 15-ounce can light coconut milk; One 20-ounce can crushed pineapple, lightly drained; 1/2 teaspoon Thai red or green curry paste, or to taste, dissolved in a little warm water; 1 stalk lemongrass, cut into thirds and bruised with a knife, optional; Juice of 1/2 to 1 lime; 2 tablespoons natural granulated sugar; 1 teaspoon salt; 6 to 8 scallions, sliced; 1/4 to 1/2 cup minced fresh cilantro; Peanut halves or crushed peanuts

Servings: persons

12 ounces Asian noodles (see Note)
1 tablespoon light olive oil
4 to 6 garlic cloves, minced
One 14-to 15-ounce can light coconut milk
One 20-ounce can crushed pineapple, lightly drained
1/2 teaspoon Thai red or green curry paste, or to taste, dissolved in a little warm water
1 stalk lemongrass, cut into thirds and bruised with a knife, optional
Juice of 1/2 to 1 lime
2 tablespoons natural granulated sugar
1 teaspoon salt
6 to 8 scallions, sliced
1/4 to 1/2 cup minced fresh cilantro
Peanut halves or crushed peanuts

1
Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
2
Meanwhile, heat the oil in a stir-fry pan.
3
Add the garlic and saute over low heat until golden.
4
Add the coconut milk and pineapple, then whisk in the curry paste.
5
Add the lemongrass, lime juice to taste, sugar, and salt.
6
Add the cooked noodles to the coconut mixture, along with half the scallions and cilantro to taste.
7
Remove from the heat.
8
If youd like a spicier dish, stir in small amounts of additional curry paste (dissolved in a little water) until the effect is as spicy as youd like.
9
Serve at once, passing around the remaining scallions and the peanuts for topping.
10
Pair this easy recipe with a basic protein dish.
11
Good choices are BBQ-Flavored Skillet Tofu (page 62), Cornmeal-Crusted Seitan (page 63), and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78).
12
Add a platter of grape or cherry tomatoes, sliced bell peppers, baby corn, and carrots.
13
Calories: 308
14
Total Fat: 9g
15
Protein: 9g
16
Carbohydrates: 52g
17
Fiber: 4g
18
Sodium: 510mg

535

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces Asian noodles (see Note), 1 tablespoon light olive oil, 4 to 6 garlic cloves, minced, One 14-to 15-ounce can light coconut milk, and more.

Yes, Pineapple Coconut Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pineapple Coconut Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions