Pineapple Teriyaki Noodles

Yield: 4 Servings

Ingredients

• 3 ½ oz bean-thread noodles (cellophane – available in Asian specialty food stores)
• 1 ½ teaspoon cornstarch
• ½ cup unsweetened pineapple juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ½ cup chopped fresh or canned unsweetened crushed pineapple to be drained
• 1/3 cup soy sauce
• 3 tablespoons chopped fresh basil leaves
• ½ cup red bell pepper in julienne strips

Directions

1. Toss cellophane noodles into a pot of hot water to steep for ½ hour.
2. Meanwhile combine cornstarch and pineapple juice in small bowl.  Heat olive oil in a small skillet over moderate heat.  Add the garlic and stir for one minute until fragrant.  Add the pineapple juice and cornstarch mixture.  Add soy sauce, and chopped basil leaves.  Cook for 1 minute and set aside.
3. Move to the noodles when ready, and drain in sieve.   Using scissors, cut the noodles into 3 inch lengths.
4. Heat a large non-stick skillet and add red bell pepper strips and 2 tablespoons of water. Cook and stir for approximately 1-2 minutes until tender.   Place the noodles in the pan with the sauce and toss.  Place over moderate heat and cook until heated through and noodles are transparent and soft.  Season with salt and pepper to taste and garnish with red pepper.