This week’s Friday Fave is bright, smoky, a little spicy and packed with flavor in every bite. The charred pineapple brings natural sweetness, while the chili, ginger, lime and tamari create that perfect balance of savory and bold.
If you’ve never added caramelized pineapple to noodles before, this might be the recipe that changes your mind.
Charred Pineapple & Chili Rice Noodles
Ingredients~
- 8 ounces rice noodles
- 2 cups fresh pineapple, cut into chunks
- 1 red bell pepper, sliced
- 2 cups purple or green cabbage, thinly sliced
- 2 green onions, sliced on an angle
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium tamari
- Juice of ½ lime (more to taste)
- 2 tablespoons light coconut milk
- 1 teaspoon maple syrup
- ½ to 1 teaspoon Thai chili flakes
- Fresh Thai basil leaves for garnish
Instructions~
- Cook the rice noodles according to package directions. Drain and rinse briefly with cool water to prevent sticking and set aside.
- In a small bowl, whisk together the tamari, lime juice, light coconut milk, maple syrup and Thai chili flakes. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the pineapple and let it char for several minutes without moving too much until golden and caramelized. Remove and set aside.
- Add the bell pepper and cabbage to the same skillet with a splash of water if needed. Cook for about 4–5 minutes until slightly tender but still vibrant.
- Stir in the garlic and ginger and cook for about 30 seconds. Add splashes of water to prevent sticking.
- Pour the sauce mixture into the skillet with the vegetables and let it warm through for about 1 minute.
- Add the noodles and charred pineapple back to the skillet and toss everything together until evenly coated and heated through.
- Top with the sliced green onions and fresh Thai basil leaves before serving.
A little sweet, a little heat and a whole lot of flavor.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
