Ingredients

10 ounce somen or hiyamugi noodles
1/2 each fresh pineapple, chopped sauce
4 Tbsp. soy sauce
1 C. coconut cream, boiled and cooled
juice of 1 lime
2 Tbsp. sugar
2 Tbsp. garlic oil, see note
Garnishes
3 each green onions, chopped
2 tsp. red pepper flakes
2 Tbsp. cilantro leaves, chopped
2 Tbsp. ginger, chopped

Cooking Instructions

Boil the noodles for 2 or 3 minutes in water until *al dente*. Plunge into cold water and then drain. Spread noodles on a large platter and sprinkle with the chopped pineapple. Mix the sauce ingredients and pour over the noodles. Sprinkle with the green onion, red pepper flakes, cilantro and ginger. Serve note: substitute pineapple tidbits for fresh if you want. Garlic oil can be made by frying chopped garlic in oil until golden. Use, as a guideline, 1 part garlic to 4 parts oil. Do not strain the garlic.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)