Another recipe I was collecting in my cooking book, now on my Blog cooking book :)
Source for recipe and photo: Australian Women's Weekly May 2014Serves: 4 Prep and Cook time 25 minutes
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400g packet hokkien noodles
1 medium (170g) red onion
2 large (300g) zucchini
1 large (180g) carrot
1 large (350g) red capsicum
2 tsp peanut or vegetable oil
440g can pineapple pieces in juice
1/4 cup (60 ml) white vinegar
1 tbsp cornflour
1/2 cup (140g) tomato sauce
1 tbsp light soy sauce
4 green onions (green shallots), sliced thinly
1/2 cup fresh coriander leaves
2 tbsp crispy friend shallots
Place the noodles in a large bowl. Boil the kettle and pour boiling water over noodles. Stand noodles for 1 minute, then drain, return to bowl and separate noodles.
Slice the onion finely. Cut the zucchini and carrot into julienne (long thin strips). Cut the four sides off capsicum and slice into strips
Place a large deep-sided frying pan over medium-high heat with the oil inside. When it is hot, add the vegetables to the an and stir-fry for 3 minutes. Remove from pan.
Meanwhile, drain the pineapple pieces, reserving the juice. Add the pineapple and the noodles to the pan and lower the heat.
In a measuring jug, place the reserved pineapple juice, vinegar, cornflour, tomato sauce and soy sauce. Mix thoroughly with a fork until smooth. Pour into the pan and cook, stirring, for 2-3 minutes or until thickened. Return vegetables to pan to heat through.
Remove pan from heat and transfer noodles onto a serving platter. Top with green onions, coriander leaves and crispy friend shallots.