Sweet and Sour Noodles Recipe
Whether served as a light lunch or a side dish, these vegan sweet and sour noodles are quick, simple and all-around delicious.
Servings 2 Servings
Calories 368kcal
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.
Nutrition
Serving: 1 | Calories: 368kcal | Carbohydrates: 63g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 1038mg | Fiber: 6g | Sugar: 17g
