Chinese stir-fried noodles are a bowl of comfort that is almost indescribable. What’s even better is when a fusion of two American Chinese classics attract and are meant to come together, and that’s exactly what happens here with Sweet and Sour Noodles. That duo-flavored sauce that you dunk fried nuggets of chicken into becomes the base for a quick weeknight noodle dish.
While that sauce isn’t always considered sweet and sour, sauce is a great base. What’s even better, is when that sauce is made in a lightning-speed homemade version. There’s nothing crazy or complicated, all of it can be done for a quick weeknight meal.
After sautéing the onions and bell pepper with garlic and ginger, a lineup of pantry staple condiments get added to the sauce base. Ketchup, soy sauce, chicken stock, vinegar, and mirin are tossed into the pan.
Let the sauce cook for a bit until it thickens slightly.
Toss in the cooked noodles (or pasta, fettuccine works great for this), cooking only until the noodles are warmed, and the sauce is thoroughly coating the noodles.
A sprinkling of sesame seeds is a great garnish to this carby comfort delight of a meal.
The vinegar and soy sauce are the savory elements, contrasting against the sweetness of the ketchup and mirin.
Onions and bell peppers are a great contrast against the noodles, which are tender and absorb all of the sauce’s flavors. Weeknight recipes from scratch just got easier with these Sweet and Sour Noodles.
Yield(s): Serves 4 >< 10 m prep time ><10 m cook time
Ingredients
2 tablespoons butter or sesame oil
1 bell pepper, chopped
1 small onion, chopped
1 teaspoon minced ginger
1 garlic clove, minced
1/2 cup ketchup
1/3 cup low-sodium soy sauce
1/4 cup chicken or vegetable stock
2 to 3 tablespoons rice wine vinegar
2 tablespoons mirin or pineapple juice
9 ounces lo mein, spaghetti, or linguine noodles, cooked
1 tablespoon toasted sesame seeds, for garnish
Kosher salt and freshly cracked black pepper, to taste
