Sweet & Sour Stir Fry Noodles

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.

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

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.

If you are looking for something a little more ‘takeaway’ style then you should definitely check out my sweet and sour chicken recipe or my sweet and sour pork chops.

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.

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.

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.

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

Ingredient Substitutions.

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.
Square image of two bowls with Asian patterns and chopsticks containing sweet and sour Stir Fried Noodles
Sweet and Sour Stir Fry Noodles

Sweet and Sour Stir Fry Noodles

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Need food in a hurry? Then these stir fry noodles are perfect for you. We make a quick sweet and sour sauce from scratch and stir fry them with egg noodles. Once you are prepped it takes just 5 minutes to cook!


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

26 thoughts on this Recipe:

  1. 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 ๐Ÿ˜‰

    • 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.

  2. 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!

    • Always so important to have Gin available, just for the food obviously ๐Ÿ˜‰ 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.

  3. 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!

  4. 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.

    • 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!

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  7. I made a stab at my first Thai peanut sauce last week. I’m going to try this next! I used zoodles last time but I want to make this with real noodles, just to see what is so great about it. Yes, we are Asian challenged around here. I know nothing about the food or culture of Asian cooking. Time to learn. This recipe looks like a great teacher. Thanks!

    • I do hope you enjoy it Diane, it is a really simple recipe that bags a huge punch of flavour and the sauce is an all around treat, I often add some cornflour and then marinade either chicken or pork in it for an hour or so and then stir fry with what ever veggies are good in the garden.

  8. So while yumming thru the few hundred recipes each week,I stop at few blogs that catch my fancy.. And every time ur blog takes away my beeathe.. this looks amazingly deliciously.. I want those bowls.. with such presentation, i doubt if I would eat the food any sooner.. I would have to drool over the styling first to relish the dish later

    • Ha ha, thanks Fareeha… Food styling is definitely a challenge for me particularly as everything I post pretty much is dinner for my wife and myself so there is not a lot of time for faffing or we eat cold food ๐Ÿ˜‰

  9. Yummy! This looks so delicious. My boyfriend just loves sweet and sour sauce!! I really gotta show him your recipe! ๐Ÿ™‚

    • Thanks Sina… This is a traditional sweet and sour sauce (so I understand), I love it as it is much lighter than a take away style sweet and sour sauce… Which coincidentally I have coming your way next weeknend, the recipe will not be a meat free one however the sauce itself is vegan and the stir fry it accompanies can be turned veggie very easily ๐Ÿ™‚

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