Tropical Noodle Stir-Fry with Pineapple and Champignons

This vibrant stir-fry combines the sweetness of pineapple with the earthy flavor of champignons and the crunch of corn, all tossed with noodles in a savory sauce. The dish balances traditional stir-fry techniques with a tropical twist, making it a delightful and satisfying meal. It's vegetarian and can easily be made vegan, catering to a variety of dietary preferences.

Ingredients:

• 200g noodles (your choice: rice noodles or egg noodles)
• 1 cup fresh pineapple, diced
• 1 cup champignons, sliced
• 1 cup corn (fresh, frozen, or canned)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil
• 1 green onion, chopped
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Cook the noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
4. Add the sliced champignons and cook for 3-4 minutes until they begin to soften.
5. Stir in the diced pineapple and corn, cooking for an additional 2-3 minutes.
6. Add the cooked noodles to the skillet, followed by the soy sauce and sesame oil. Toss everything together until well combined and heated through.
7. Season with salt and pepper to taste. Remove from heat.
8. Serve hot, garnished with chopped green onions and sesame seeds.