Description
A quick and flavorful Sweet and Sour Noodles recipe featuring sautéed bell peppers and onions in a tangy sauce made from ketchup, soy sauce, rice vinegar, and mirin or pineapple juice. Perfect for a 20-minute dinner, this dish combines tender noodles coated in a rich, slightly thickened sauce garnished with toasted sesame seeds.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter or sesame oil
- 1 bell pepper, chopped
- 1 small onion, chopped
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- 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
- 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 butter or sesame oil in a large skillet over medium-high heat. Add chopped bell pepper, onion, and minced ginger, sautéing until the vegetables are slightly softened and lightly golden, about 4-5 minutes. Then add minced garlic and cook for another 30 seconds until fragrant.
- Make Sauce: Pour in ketchup, low-sodium soy sauce, chicken or vegetable stock, rice wine vinegar, and mirin or pineapple juice. Stir well to combine all ingredients into a smooth sauce and bring it to a gentle simmer over medium heat.
- Reduce Sauce: Let the sauce simmer for about 4-5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together into a rich, tangy glaze.
- Toss with Noodles: Turn off the heat and add the cooked noodles directly to the skillet. Toss the noodles with the sauce and sautéed vegetables thoroughly to coat evenly.
- Season and Serve: Taste and adjust seasoning by adding kosher salt and freshly cracked black pepper as desired. Garnish the dish with toasted sesame seeds and serve immediately while warm.
Notes
- Feel free to substitute the protein by adding tofu, chicken, or shrimp for a more substantial meal.
- Adjust the sweetness and tanginess by varying the amount of ketchup, rice vinegar, or mirin to suit your taste.
- To make this dish vegan, use vegetable stock and sesame oil, and ensure noodles are egg-free.
- Leftovers store well in an airtight container refrigerated for up to 2 days. Reheat on stovetop or microwave with a splash of water.
