Noodles With Ham And Walnuts Hawaiian Style
|Canned pineapple chunks||8 Ounce, drained (1 Can)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Medium, halved|
|Sweet peppers||2 Large, cored, seeded, and cut into 3/4 inch squares (Green Red/Combination)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ham||8 Ounce, cut into 1/2 inch cubes (Baked/Boiled)|
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.