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!
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.
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.
Hints and Tips.
Most importantly, 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.
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.
- 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: 234Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 595mgCarbohydrates: 34gFiber: 5gSugar: 11gProtein: 6g