Nutrition per serving may change if servings are adjusted.
½ of an 8-oz. pkg. (1 packet) dried brown rice noodles, such as Thai Kitchen brand
1 20-ounce can pineapple chunks (juice pack), undrained
1 teaspoon cornstarch
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
Nonstick cooking spray
4 cooked chicken sausage links with spinach and garlic, such as Simply Balanced brand
1 (6 ounce) package fresh snow pea pods, such as Green Giant brand
Prepare rice noodles according to package directions; drain. Rinse with hot water and drain again. If desired, snip into shorter lengths.
Meanwhile, drain pineapple, reserving ¾ cup of the juice. Stir in cornstarch, ginger and crushed red pepper. Cut each sausage into eight slices.
Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add sausage and pea pods; cook 4 to 5 minutes or until sausage is lightly browned and pea pods are crisp-tender, stirring occasionally.
Add pineapple juice mixture. Cook and stir over medium until thick and bubbly. Cook and stir 2 minutes more. Stir in 1 cup of the pineapple (save the remaining pineapple for another use). Stir in noodles.
Very good, will make it again .
I did adapt slightly; used mild Italian Chicken sausage that I boiled in the prep water for the noodles, then cut into bite size pieces. I also added seasoned salt to taste..