Skip to Content

Sweet and Sour Stir Fried Noodles

These sweet and sour noodles are quickly stir fried in a from scratch sauce and take 10 minutes to prepare and just 5 to cook!

Close up portrait image of a bowl with Asian patterns with sweet and sour Stir Fried Noodles being lifted with chopsticks

Stir Fried Noodles.

I love this simple noodle recipe it features complex and rich flavours from despite being really quick to cook.

It can be served as a side to something like my Chinese pork belly, but it also makes a great light vegetarian supper or lunch.

This is proper food in a hurry territory, a leisurely 10 minutes of prep is followed up by a frantic 5 minutes of cooking.

Sweet and sour flavours are among my favourite.

Check out my sweet and sour chicken balls, sweet and sour prawns or my sweet and sour pork chops for slightly a slightly more “takeaway” style of sweet and sour sauce. If you are vegan or vegetarian I have a sweet and sour tofu recipe that is to die for!

Portrait image of a bowl with Asian patterns and chopsticks containing sweet and sour Stir Fried Noodles

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.

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, vermicelli cooks way too quickly to use in a stir fry.

They do take a little longer to cook but only by a few minutes.

As per the egg noodles, just pour boiling water over them and every couple of minutes break them up.

Once they are done to a bite, refresh in cold water and then add as per the rice noodles.

Close up portrait image of a bowl with Asian patterns containing sweet and sour Stir Fried Noodles

Hints and Tips.

Most importantly, do not skip on preparation for these sweet and sour noodles!

Have everything ready because cooking takes just 5 minutes, you have no time to chop vegetables or fetch ingredients once you get started.

This sweet and sour sauce contains three ingredients that may be new to those cooking Asian food.

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 ingredients.
Square image of two bowls with Asian patterns and chopsticks containing sweet and sour Stir Fried Noodles
Yield: 2 Servings

Sweet and Sour Noodles Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Whether served as a light lunch or a side dish these sweet and sour noodles are quick, simple and all around delicious.


  • 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


  1. 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
  2. Peel and grate the garlic.
  3. Finely slice the bamboo shoots, kale and onion.
  4. Cut the carrot into ribbons with a potato peeler.
  5. Mash the garlic.
  6. Finely slice the spring onions for garnish.
  7. Mix together the rice wine, soy sauce, chinkiang vinegar, brown sugar and cornflour in a bowl and set aside
  8. 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
  9. Heat a wok over a high heat and put in 1 tablespoon of your chosen flavourless cooking oil
  10. 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
  11. Add the carrots and kale and stir fry whilst keeping the ingredients moving for 2 minutes
  12. Add in the noodles and stir fry for 1 minute ensuring all of the ingredients are combined
  13. 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:



Serving Size:


Amount Per Serving: Calories: 234Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 595mgCarbohydrates: 34gFiber: 5gSugar: 11gProtein: 6g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


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.


Monday 28th of May 2018

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!

Brian Jones

Tuesday 29th of May 2018

Always so important to have Gin available, just for the food obviously ;) Chinkiang vinegar is an Asian fermented black vinegar, in a similar way to balsamic being a fermented black vinegar, the flavours are very different though.


Monday 28th of May 2018

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!

Brian Jones

Tuesday 29th of May 2018

I love sweet and sour, get the balance right and they are my favourite flavours in food!


Monday 28th of May 2018

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.

Brian Jones

Tuesday 29th of May 2018

I've come home from work late many a time and only found takeaway restaurants open... Definitely part of my reason for killing off the so-called 9 to 5. Chinkiang is a fermented black vinegar and is great for Chinese food!


Monday 11th of April 2016

This looks delicious! I have pined it and will be making it really soon. I'm sure everyone will love it!

Brian Jones

Monday 11th of April 2016

Thanks Natalia, we certainly love this dish.

Skip to Recipe