Saturday, April 30, 2011

Ham and Pineapple Asian Noodles (Redux)

Revisiting one of my favourite recipes, Ham and Pineapple Asian Noodles. This version is healthier but still delicious and so easy to make.

6 oz whole wheat spaghetti (about 1/3 of a box of spaghetti)
2 cups broccoli crowns
1 cup diced ham
1 clove garlic, crushed
1 can pineapple tidbits (juice reserved)
1 tbsp soy sauce
1/2 cup calorie-reduced catalina dressing
1/2 bag of bean sprouts, rinsed

Boil water and cook spaghetti according to package directions. In last 5 minutes of cooking time, add broccoli. In the meantime, combine ham, garlic, pineapple, soy sauce, catalina dressing and bean sprouts in a large non-stick skillet. Cook over medium heat for 3-5 minutes. Once spaghetti and broccoli is done cooking, drain and add to skillet. Add about 1/4 cup of the reserved pineapple juice and stir until fully combined.

My original Ham and Pineapple Asian noodles recipe is good, but I knew it could be better and a little healthier. In this version I’ve replaced the fried noodles with whole wheat spaghetti noodles. I’ve also changed some of the ingredients to suit my taste. I love broccoli with ham, so I decided to use that instead of green peppers. I also happened to have some bean sprouts on hand that I needed to use up, so I threw those in too. I left out the ginger because I’m not a big fan of ginger, and used garlic instead. My family liked this meal just as much as the original, if not more. Pineapple, ham, broccoli and spaghetti are some of Cole’s favourite foods, so it was a big hit with him especially. Cole doesn’t love a meal very often, so when I find one like this that he love it’s one that I’ll keep coming back to.