When it comes to fast food stir-frying is hard to beat, these sweet and sour stir fry noodles take just 5 minutes to cook and 10 to prep. They are vegetarian, super tasty and make for a great side dish or a light supper or lunch.
Sweet and Sour Stir Fry Noodles.
I love these simple and delicious sweet and sour noodles. They do not contain that sickly sweet and not at all sour sauce that we often associate with Chinese food.
This contains complex and rich flavours from a few ingredients none of which are ketchup. This helps keep the recipe light and fresh.
There is a leisurely 1o minute prep period for this recipe, preparation is essential!
Do not skip on preparation, have everything ready because cooking takes just 5 minutes. You have no time to chop vegetables or fetch ingredients once you get started.
Can You Use Other Noodles?
I use regular egg noodles in this stir fry noodles recipe. However, you could easily sub for the whole wheat egg noodles in this ginger pork stir fry.
They do take a little longer to cook but only by a few minutes.
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.
As per the egg noodles, just pour boiling water over them and every couple of minutes break them up.
Go for rice noodles that are quite large, vermicelli cooks way too quickly to use in a stir fry.
But thicker rice noodles hold up much better.
Just like egg noodles or indeed pasta you want to undercook them at this stage as they will finish in the stir fry.
Once they are done to a bite, refresh in cold water and then add as per the rice noodles.
This sweet and sour sauce contains three ingredients that may be new to those cooking Asian food.
I consider them store cupboard essentials and they form the bedrock of my Asian pantry. However, there are a couple of subs that you can use at a pinch.
Here they are and the substitutes that I use on the rare occasions I run out:
- Shaoxing Rice Wine: Many say use dried sherry as a substitute for this but I find gin makes a much better sub than sherry.
- Chinkiang Vinegar: This is a Chinese black vinegar and the best widely available substitute is Balsamic vinegar. It does give the dish a slightly more complex flavour but it does work really rather well.
- Light Soy Sauce: There really is no substitute for this! Be sure to not substitute light soy sauce for dark, they are very different things ingredients.
- 1 Tbsp Rice Wine
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Chinkiang Vinegar
- 1 Tbsp Light Brown Sugar
- 1/2 Tsp Cornflour
- 50 g Ginger
- 2 Cloves Garlic
- 100 g Onion
- 100 g Carrot
- 75 g Kale
- 50 g Bamboo Shoots
- 75 g Egg Noodles
- 2 Spring Onions
- 1 Tbsp Cooking Oil
- Begin by boiling a kettle and soaking your dried egg noodles whilst preparing your vegetables, stir your noodles every so often to make sure they are separating
- Peel and grate the garlic.
- Finely slice the bamboo shoots, kale and onion.
- Cut the carrot into ribbons with a potato peeler.
- Mash the garlic.
- Finely slice the spring onions for garnish.
- Mix together the rice wine, soy sauce, chinkiang vinegar, brown sugar and cornflour in a bowl and set aside
- This should all take about 10 minutes and your noodles should be pretty much cooked and you can now drain them and refresh in cold water
- Heat a wok over a high heat and put in 1 tablespoon of your chosen flavourless cooking oil
- When the pan is blisteringly hot throw in the ginger and garlic and keep moving for 10 seconds, then add the onions and stir fry for 30 seconds
- Add the carrots and kale and stir fry whilst keeping the ingredients moving for 2 minutes
- Add in the noodles and stir fry for 1 minute ensuring all of the ingredients are combined
- Finally add in the bamboo shoots and the sauce mix and stir fry for 1 final minute and serve with the spring onions as a garnish
It is vitally important that you have all of your vegetables prepared prior to starting, there is no time for chopping once you have begun!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 234 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 11mg Sodium: 595mg Carbohydrates: 34g Fiber: 5g Sugar: 11g Protein: 6g