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Pineapple Coconut Noodles




Source of Recipe


from Chat Mingkwan’s “Buddha’s Table,” Book Publishing Company, 2004.)


List of Ingredients




1-1/2 cups coconut milk
1 pound soft silken tofu, crumbled
1 tablespoon light soy sauce, plus 1/2 cup
1 vegetable bouillon cube
1/2 teaspoon salt
11/2 cups coconut cream (if not available, use another 11/2 cups coconut milk)
1 pound dried rice noodles or Japanese somen noodles
3 cups diced fresh pineapple (about 1 small pineapple)
1/2 cup finely chopped fresh ginger
1/4 cup chopped fresh mint leaves
2 tablespoons thinly sliced garlic
2 tablespoons chopped fresh Thai chilies
1/2 cup fresh lime juice
1/2 cup sugar
1/2 cup crushed roasted peanuts, unsalted


Recipe



Heat 1-1/2 cups coconut milk in a medium saucepan over a medium flame. When hot, stir in the tofu, 1 tablespoon soy sauce, bouillon cube and salt. Bring to a boil, then add the coconut cream and return to a boil. Remove from the heat and let cool.
Cook the noodles until tender in 6 cups of boiling water. Drain and rinse with cold water, then transfer to a large bowl.
Add remaining ingredients to the bowl and toss gently to combine. Garnish with peanuts.
Makes 6 servings.