Description
A quick and flavorful Sweet and Sour Noodles recipe combining sautéed bell peppers, onions, and a tangy sauce made from ketchup, soy sauce, and rice vinegar. Perfect for a satisfying vegetarian meal ready in just 20 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 bell pepper, chopped
- 1 small onion, chopped
- 1 teaspoon minced ginger
- 1 clove garlic, minced
Sauce Ingredients
- ½ cup ketchup
- â…“ cup low-sodium soy sauce
- ¼ cup chicken or vegetable stock
- 2-3 tablespoons rice wine vinegar
- 2 tablespoons mirin or pineapple juice
Other Ingredients
- 2 tablespoons butter or sesame oil, divided
- 9 ounces lo mein noodles, spaghetti, or linguine, cooked
- 1 tablespoon toasted sesame seeds, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Sauté Vegetables: Heat 1 tablespoon of butter or sesame oil in a large skillet over medium-high heat. Add the chopped bell pepper, onion, and minced ginger, sautéing until the vegetables are slightly softened and lightly golden. Then add the minced garlic and cook until fragrant, about 30 seconds more.
- Make Sauce: Pour in the ketchup, low-sodium soy sauce, chicken or vegetable stock, rice wine vinegar, and mirin (or pineapple juice) into the skillet. Stir everything together well and bring the mixture to a simmer over medium heat.
- Reduce Sauce: Let the sauce simmer gently until it thickens and reduces slightly, approximately 4-5 minutes, stirring occasionally to prevent sticking.
- Toss with Noodles: Turn off the heat, add the cooked noodles to the pan, and toss thoroughly to coat them evenly with the thickened sauce and vegetables.
- Season and Serve: Season the dish with kosher salt and freshly cracked black pepper according to taste. Garnish generously with toasted sesame seeds and serve immediately while hot.
Notes
- Use either butter or sesame oil depending on your flavor preference; sesame oil adds a nuttier aroma.
- Mirin adds a subtle sweetness and depth, but pineapple juice is a suitable substitute if unavailable.
- Adjust the amount of rice vinegar to balance the sourness to your liking.
- Cook noodles al dente to avoid mushy texture when tossed with the sauce.
- For a vegan version, use vegetable stock and omit butter or substitute with plant-based butter.
