Ingredients:
3 1/2 ounces bean thread noodles
2 teaspoons cornstarch
1/2 cup unsweetened pineapple juice
1 tablespoon oil
2 tablespoons minced fresh garlic ( or to taste)
1/2 cup crushed pineapple, well drained
1/3 cup soy sauce
1 small red bell peppers ( cut into jullienne strips)
salt and pepper
Directions:
Fill a pot with very hot water; add in the noodles and let steep for about 30-35 minutes.
Meanwhile in a small bowl whisk/combine cornstarch with pineapple juice.
In a small skillet, heat oil and saute the garlic for about 1 minute.
Add in the pineapple/cornstarch mixture and soy sauce; cook on low heat stirring for 1-2 minutes until thickened.
Drain the noodles under a colinder, then using a scizzors cut the noodles into about 3-inch lenghs.
In a large skillet add in the red bell and 2 tablespoons water (can use oil in place of water); cook until crisp-tender (about 1-2 minutes).
Add in the noodles with the sauce and toss to combine.
Cook over medium heat until heated through and the noddles are transparent and soft.
Season with salt and pepper.
Servings: 3-4
Time preparation: 45 min.
Time total: 55 min.