Description
This Sweet and Sour Noodles recipe features tender lo mein noodles tossed in a vibrant, tangy sauce made with ketchup, soy sauce, and rice vinegar, complemented by sautéed bell peppers, onions, and aromatic garlic and ginger. Ready in just 20 minutes, it’s a quick and flavorful dish perfect for a satisfying weeknight meal.
Ingredients
Scale
Sauce and Noodles
- ½ cup ketchup
- ⅓ cup low-sodium soy sauce
- ¼ cup chicken or vegetable stock
- 2-3 tablespoons rice wine vinegar
- 2 tablespoons mirin or pineapple juice
- 9 ounces lo mein noodles, spaghetti, or linguine, cooked
Vegetables and Aromatics
- 1 bell pepper, chopped
- 1 small onion, chopped
- 1 teaspoon minced ginger
- 1 clove garlic, minced
Other
- 2 tablespoons butter or sesame oil
- 1 tablespoon toasted sesame seeds, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Sauté Vegetables: Heat butter or sesame oil in a large skillet over medium-high heat. Add bell pepper, onion, and minced ginger, sautéing until the vegetables are slightly softened and lightly golden. Then add minced garlic and cook for about 30 seconds until fragrant.
- Make Sauce: Pour ketchup, low-sodium soy sauce, chicken or vegetable stock, rice wine vinegar, and mirin or pineapple juice into the skillet. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Reduce Sauce: Continue simmering the sauce for 4-5 minutes, until it thickens slightly and the flavors meld together, stirring occasionally to prevent sticking.
- Toss with Noodles: Turn off the heat and add the cooked noodles into the skillet. Toss thoroughly to coat the noodles evenly in the sweet and sour sauce.
- Season and Serve: Season the noodles with kosher salt and freshly cracked black pepper to taste. Garnish with toasted sesame seeds and serve immediately for best flavor and texture.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- You can substitute mirin with pineapple juice for a fruitier sweetness.
- Lo mein noodles can be replaced with spaghetti or linguine if unavailable.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Adjust the amount of rice wine vinegar according to your preferred balance of sweet and sour.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
