Noodles With Ham And Walnuts Hawaiian Style Recipe
Ingredients
| Pineapple chunks | 1 Can (10oz), drained | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Ketchup | 1 Tablespoon | |
| 1 tablespoon cornstarch 8 ounces fine egg noodles | ||
| Vegetable oil | 2 Tablespoon | |
| 1 medium-size yellow onion, halved, then thinly slivered | ||
| Sweet peppers | 2 Large, cored | |
| Walnuts | 3/4 Cup (16 tbs), coarsely chopped | |
| 1 ciove garlic, minced | ||
| 8 ounces baked or boiled ham, cut into 1/2 inch cubes | ||
Directions
Combine the pineapple juice, vinegar, soy sauce, ketchup, and cornstarch in a small bowl and set aside.
Begin cooking the noodles according to package directions.
Meanwhile, heat the oil in a 12-inch skillet over moderate heat for 1 minute.
Add the onion, peppers, and walnuts, cover, and cook for 8 minutes, stirring occasionally.
Stir in the garlic and ham, cover, and cook 4 minutes more.
As soon as the noodles are tender, drain well, mound on a large, deep platter, and cover with foil to keep warm.
Stir the pineapple juice-corn-starch mixture and add to the skillet along with the pineapple chunks.
Bring to a boil over moderate heat and cook, stirring constantly, until the sauce is thickened and clear about 3 minutes.
Ladle over the pasta and serve.
Begin cooking the noodles according to package directions.
Meanwhile, heat the oil in a 12-inch skillet over moderate heat for 1 minute.
Add the onion, peppers, and walnuts, cover, and cook for 8 minutes, stirring occasionally.
Stir in the garlic and ham, cover, and cook 4 minutes more.
As soon as the noodles are tender, drain well, mound on a large, deep platter, and cover with foil to keep warm.
Stir the pineapple juice-corn-starch mixture and add to the skillet along with the pineapple chunks.
Bring to a boil over moderate heat and cook, stirring constantly, until the sauce is thickened and clear about 3 minutes.
Ladle over the pasta and serve.
Chef
