Sweet and sour noodles are a quick and easy dish, featuring plenty of veggies and a fantastic sauce and all in well under 30 minutes.
Preparation for these noodles takes no longer than 15 minutes and the cooking is 5 or 6 minutes making it an ideal dish to knock up when you are in a rush.
Quick and Easy Vegan Noodle Stir Fry
I have a love for sweet and sour dishes and they appear here a lot!
My latest option is delicious and easy vegan sweet and sour noodles.
This is proper food in a hurry territory, a leisurely 10 minutes of prep is followed up by around frantic 5 minutes of cooking.
It has a darker less saccharine sweet and sour sauce which I love, and it coats the thick udon noodles perfectly.
Whether you eat this dish as a light meal or an easy side dish, you’re gonna love it.
Frequently Asked Questions
Can I use a different type of noodle?
Yes, this recipe has evolved to use udon noodles fairly recently, but I made it for years with egg noodles. I usually use wholewheat gee noodles, the same type that I feature in my ginger pork stir fry.
Naturally, if you shift to egg noodles this dish will not be suitable for vegan diners.
Another option is rice noodles, I have to say that they are far from being my favourite. However, they can be switched into this recipe very simply. Go for rice noodles that are quite large “fat”.
What is Shaoxing wine?
Shaoxing is a rice wine, I use it a lot in my Chinese fakeaway recipes, you could use any rice wine. Many say to use dried sherry as a substitute for this but I find gin makes a much better option.
What is Chinkiang vinegar?
Chinkiang is a Chinese black rice vinegar and I love the stuff! It has a bold and complex flavour, you could use other rice vinegars if you wish.
Do I have to use MSG?
No, you can omit it if you like, but you will be missing out on a big flavour boost!
I will often serve this dish as a pretty light lunch dish on its own, however, it also makes a superb side dish.
If you are hunting for something vegan, how about this blackened tofu steak?
I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section of the recipe.
- Stirring and serving spoons and or kitchen tongs.
- Chopping board.
- Kitchen knife.
- Kettle to boil water if you need to soak your noodles.
- Colander or sieve.
- Mixing bowls.
- Weighing scales and or measuring cups and spoons.
Whether served as a light lunch or a side dish these vegan sweet and sour noodles are quick, simple and all-around delicious.
For the Sweet and Sour Sauce:
- 1 Tbsp Light Soy Sauce
- 1 Tsp Cornflour
- 1 Tbsp Shaoxing Rice Wine
- 1 Tbsp Dark Soy Sauce
- 2 Tbsp Chinkiang Vinegar
- 1½ Tbsp Dark Brown Sugar
- ⅛ Tsp MSG
For the Stir Fry:
- 2 Cloves Garlic
- 400g (14oz) Udon Noodles
- 20g (Half Thumb Sized Piece) Ginger
- 150g (1 Cup) Red Onion
- 100g (¾ Cup) Carrot
- 2 Spring Onions
- 225g (8oz) Tin Bamboo Shoots (120g Drained Weight)
- 225g (8oz) Tin Sliced Water Chestnuts (140g Drained Weight)
- 1 Tbsp Cooking Oil
- Sesame Seeds for Garnish
- Mix the cornflower with the light soy sauce in a medium mixing bowl, then add the rice wine, dark soy, chinkiang vinegar, MSG and brown sugar, give everything a stir and set aside.
- If you are using straight-to-wok noodles, soak them in boiling water for 60 seconds, then drain them and rinse them in cold water. If you are using dried noodles, cook them as per instructions then drain them and refresh them in cold water.
- Peel the garlic cloves and slice them as thinly as you can.
- Peel the ginger and cut it into batons as thinly as you can.
- Top and tail the red onion, peel it and then cut it in half. Cut each half into 5-6mm (¼") strips (cutting from top to bottom).
- Cut the carrot into batons around 5-6mm (¾") thick and 25mm (1") long.
- Cut the spring onions into rounds as thinly as you can keeping the white parts and green parts separate.
- Drain the tins of water chestnuts and bamboo shoots.
- Heat a wok over a fiercely high heat and when it is shimmering add the oil, then quickly add the onions and carrots, then stir fry for 2 minutes, keeping the vegetables moving all of the time.
- Throw in the water chestnuts and bamboo shoots and stir fry for another minute.
- Add the garlic and ginger, then stir fry for another 30 seconds.
- Pour in the sauce that you made in step one and cook for a minute, or until it begins the thicken.
- Add the drained noodles and white parts of the spring onion and cook for 1-2 minutes or until the noodles are hot.
- Serve sprinkled with the green parts of the spring onion and some toasted sesame seeds.
Amount Per Serving: Calories: 368Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1038mgCarbohydrates: 63gFiber: 6gSugar: 17gProtein: 10g
Calorific details are provided by a third-party application and are to be used as indicative figures only.