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 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 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 flat and wide.
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.
- Hob/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 measuring spoons.
Sweet and Sour Noodles Recipe
Ingredients
For the Sweet and Sour Sauce:
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Cornflour
- 1 tablespoon Shaoxing Rice Wine
- 1 tablespoon Dark Soy Sauce
- 2 tablespoon Chinkiang Vinegar
- 1½ tablespoon Dark Brown Sugar
- ⅛ teaspoon MSG
For the Stir Fry:
- 400 g Udon Noodles 14oz
- 2 Garlic Cloves
- 20 g Ginger ½ Thumb Sized Piece
- 1 Medium Red Onion 150g
- 1 Small Carrot 100g
- 2 Spring Onions
- 225 g Tin of Bamboo Shoots 8oz (120g Drained Weight)
- 225 g Tin of Sliced Water Chestnuts 8oz (140g Drained Weight)
- 1 tablespoon Cooking Oil
- Sesame Seeds (for garnish)
Instructions
- 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; 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 to 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.
Ramona
Saturday 9th of February 2019
This is such a delicious looking dish Brian, I love all those beautiful flavours you have in here - I have, however, never heard nor used the Chinkiang Vinegar before - will definitely make a note of this to try it. It sounds good - I could bathe in vinegars so need to try this too, ha ha. Thank you for sharing this delicious sounding and so gorgeous looking recipe ;-)
Aleka
Saturday 9th of February 2019
Sounds so yummy!! I have never heard of Chinkiang Vinegar before?! I will keep an eye out for it! And I need to have some gin on hand too! I love how quick this would be to whip up and it seems like to would be filling too without hassling over chicken or beef! Love it!
Patty
Saturday 9th of February 2019
Oh Brian! I too love a bish bash bosh tasty meal lol! My pantry is always loaded with various sorts of noodles as I love noodles stir fries, I love the hot hot ones, the coconut ones, haven't tried sweet and sour yet, pinning your recipe for later, thanks!
Laura
Saturday 9th of February 2019
Great recipe, It reminds me of London when I used to work in the City coming back at midnight and the only place open was a Chinese takeaway. I love sweet and sour, but I never tried the Chinkiang Vinegar. I will keep my eye open next time I am at ta Asian supermarket. Also, love the flexibility of using any fresh green available.
Ramona
Tuesday 29th of May 2018
This is such a delicious looking dish Brian, I love all those beautiful flavours you have in here - I have, however, never heard nor used the Chinkiang Vinegar before - will definitely make a note of this to try it. It sounds good - I could bathe in vinegars so need to try this too, ha ha. Thank you for sharing this delicious sounding and so gorgeous looking recipe ;-)
Brian Jones
Wednesday 30th of May 2018
Chi9nkiang is a glorious Asian black vinegar... In some ways it is similar to Balsamic but not as complex or rich in flavour, for me it is the very best for sweet and sour sauces.