Can I make these noodles gluten-free?

Absolutely! Simply substitute the regular noodles with rice noodles or your favorite gluten-free pasta. Also, make sure to use tamari or certified gluten-free soy sauce instead of regular soy sauce.

What if I don't have rice wine vinegar?

While rice wine vinegar provides the authentic flavor, you can substitute with apple cider vinegar or white wine vinegar. Start with a slightly smaller amount and adjust to taste, as these alternatives can be more acidic.

Can I make this dish ahead for a party?

Yes! You can prepare the sauce and vegetables up to a day ahead and store them separately in the refrigerator. Cook the noodles just before serving, then quickly reheat the sauce and vegetables before combining everything together.

Is there a lower-sugar alternative to this sauce?

For a less sweet version, reduce the ketchup to 1/4 cup and skip the mirin/pineapple juice. Add a teaspoon of honey if needed for balance, and consider including more ginger and a touch of five-spice powder for complexity without the sugar.

Sweet and Sour Noodles Recipe

Description

A delightful twist to your weeknight dinners, Sweet and Sour Noodles fuse tangy and savory flavors with a hint of sweetness. Packed with stir-fried vegetables, a rich sauce, and your favorite choice of noodles, this dish is a comforting classic that’s easy to make and absolutely satisfying. Perfect for a quick meal, it’s a versatile recipe that you can tweak to suit your dietary preferences.

Ingredients

Units Scale

For the Vegetables and Noodles

2 tablespoons butter or sesame oil
1 bell pepper, chopped
1 small onion, chopped
1 teaspoon minced ginger
1 garlic clove, minced
9 ounces lo mein, spaghetti, or linguine noodles, cooked

For the Sauce

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

For Garnish and Seasoning

1 tablespoon toasted sesame seeds
Kosher salt and freshly cracked black pepper, to taste

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Instructions

Sauté the Vegetables
In a large skillet set over medium-high heat, melt the butter or sesame oil. Add the chopped bell pepper, onion, and minced ginger, sautéing until slightly softened and golden, about 4 to 5 minutes.
Cook the Garlic
Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. Be careful not to burn the garlic, as this could make it taste bitter.
Prepare the Sauce
Pour in the ketchup, soy sauce, chicken or vegetable stock, rice wine vinegar, and mirin (or pineapple juice). Stir the mixture well to combine, ensuring the sauce is smooth and evenly mixed.
Simmer the Sauce
Allow the sauce to simmer on medium heat for about 4 to 5 minutes, or until it thickens slightly and reduces. This step concentrates the flavors, giving the sauce its rich and tangy taste.
Combine Noodles with Sauce
Turn off the heat, then add the cooked noodles to the skillet. Toss the noodles gently to coat them completely in the sauce. Ensure they are evenly covered for maximum flavor in every bite.
Garnish and Serve
Season with kosher salt and freshly cracked black pepper to taste. Sprinkle toasted sesame seeds on top for a nutty crunch. Serve hot and enjoy this flavorful dish!

Notes

Noodle Options: You can use any long noodles like soba, udon, or rice noodles if you don’t have lo mein or spaghetti.
Protein Additions: For a heartier meal, add cooked chicken, tofu, shrimp, or beef strips to the noodles.
Vegetable Variations: Feel free to include other vegetables like carrots, snap peas, broccoli, or mushrooms to make this dish even more colorful and nutritious.
Make it Spicy: Add crushed red chili flakes or a drizzle of sriracha for an extra kick.
Gluten-Free Option: Use gluten-free soy sauce and rice noodles to make this dish gluten-free.

Nutrition

Serving Size: 1 serving
Calories: 375
Sugar: 22g
Sodium: 950mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 3g
Protein: 8g
Cholesterol: 30mg