Sweet and Sour Stir Fried Udon Noodles

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!

Check out my sweet and sour chicken balls, sweet and sour prawns, sweet and sour salmon, sweet and sour pork chops, and sweet and sour tofu recipe to name check a few.

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.

I’ve begun using udon noodles a lot recently, they feature in everything from my yaki udon recipe to my take on yakisoba pan, which is essentially a noodle sandwich.

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!

Serving Suggestions

I will often serve this dish as a pretty light lunch dish on its own, however, it also makes a superb side dish.

I’m particularly fond of serving it with char siu pork tenderloin or even char siu chicken. It’s also wonderful with my Chinese pork belly.

If you are hunting for something vegan, how about this blackened tofu steak?

This also pairs really well with salt and pepper dishes, you could rock some salt and pepper tofu, salt and pepper prawns or even salt and pepper squid.

Equipment Used

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.

• Stovetop.
• Wok.
• 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.