Thai Sweet and Sour Noodles with Pineapple and Vegetables

This was another chance for Adam to get his pasta machine out in his quest to perfect the noodle, it's become the Saturday ritual.  He had the idea to add vital gluten flour to the mix to replace the eggs and make keep the noodles firm.  They most certainly were firm, if not a bit too much, but as all things we're getting closer.

Another Thai dish and branching out for us from our favourite Indian, Thai sweet and sour is less sweet than the typical sauce from a jar you get in the supermarket or in Chinese take away shops in the UK.  This dish combined all flavours of sweet, with hot, sour and salty and had the unique addition of stir fried cucumber, which I had many years ago in Thailand and really enjoy.

Thai Sweet & Sour Noodles with Pineapple and Vegetables

Recipe adapted from A Vegan Taste of Thailand by Linda Majzlik


Sweet and Sour Noodles with Pineapple and Vegetables (serves 4)

8oz/225g tin pineapple in natural juice, drained and chopped
4oz/100g noodles
4oz/100g carrots, scraped and cut into matchsticks
4oz/100g green pepper, sliced
2 celery stalk, trimmed and finely sliced
1/2 small cucumber, peeled and choppped
1 in/2.5cm piece of root ginger, finely grated
1 red chilli, finely chopped or 1/2 tsp crushed dried red chillies
1 tbsp groundnut oil
2 tbsp rice vinegar
1 tbsp tamari or soy sauce
1 tbsp brown sugar
Roasted cashew nuts

1. Heat the oil in a wok and stir-fry the carrots, green pepper, celery, garlic, ginger and chilli until just soft.  Add the cucumber for another couple of minutes.
2. Meanwhile, bring a large pot of water to the boil and add the noodles, cook as per the directions, if fresh usually 3 minutes, if dry about 10 minutes.  Drain.
3. Mix the vinegar with the soy sauce and sugar and add to the pan with the vegetables,together with the noodles and pineapple. 
4. Continue to stir fry for a couple of minutes, then serve garnished with chopped cashew nuts.