Pineapple Teriyaki Noodles - cooking recipe

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 pepper (cut into jullienne strips)
salt and pepper

Preparation

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.