You can get all the ingredients for this recipe in the Asian foods section of any well-stocked supermarket or natural foods store.
12 ounces Asian noodles (see note)
1 tablespoon light olive oil
4-6 cloves garlic, minced
1 14.5-ounce can light coconut milk
1 20-ounce can crushed pineapple, lightly drained
½ teaspoon Thai red or green curry paste (dissolved in a little warm water; add more or less 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, to taste
2 tablespoons natural granulated sugar
1 teaspoon salt
6-8 scallions, sliced
¼-½ cup minced fresh cilantro, to taste
peanut halves or crushed peanuts for garnish
1. Cook the noodles rapidly simmering water until al dente, then drain.
2. 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.
3. Add the cooked noodles to the coconut mixture, along with half the scallions and the cilantro. Remove from heat. For a spicier dish, stir in small amounts of additional curry paste (dissolved in a little water).
4. Serve at once. Use the remaining scallions and peanuts for topping.
Note: This is most authentic with wide flat rice noodles, but no matter how carefully I cook them, they fall apart in the dish. So I use whole-grain soba noodles instead. Any long, thin noodle will work, though. Whole wheat spaghettini is another good option.
Nutritional Information: 308 calories, 9 grams fat, 9 grams protein, 52 grams carbohydrates, 4 grams fiber, 510 milligrams sodium
Source: Vegan Express (Broadway Books, NY, 2008)