Pineapple Teriyaki Noodles

3 1/2 oz bean-thread noodles
1 1/2 tsp cornstarch
1/2 cup of unsweetened pineapple juice
1 tbsp of olive oil
2 cloves minced garlic
1/2 cup of chopped fresh or canned crushed pineapple, drained
1/3 cup of soy sauce
3 tbsp of chopped fresh basil leaves
1/2 cup of red bell pepper in julienne strips

Toss cellophane noodles into a pot of hot water to
steep for 1/2 hour.

Meanwhile combine cornstarch and pineapple juice in
small bowl. Heat olive oil in a small skillet over
moderate heat. Add the garlic and stir for one minute
until fragrant. Add the pineapple juice and cornstarch
mixture. Add soy sauce, and chopped basil leaves. Cook
for 1 minute and set aside.

Move to the noodles when ready, and drain in sieve.
Using scissors cut the noodles into 3 inch lengths.

Heat a large non-stick skillet and add red bell pepper
strips and 2 tablespoons of water. Cook and stir for
approximately 1-2 minutes until tender. Place the
noodles in the pan with the sauce and toss. Place over
moderate heat and cook until heated through and
noodles are transparent and soft. Season with salt and
pepper to taste and garnish with red pepper.