Easy Sweet and Sour Asian Noodles
User Reviews
4.6
Easy Sweet and Sour Asian Noodles
Description
Easy Sweet and Sour Asian Noodles bring together spaghetti noodles with Asian-style vegetables such as sliced red bell pepper, sugar snap peas, baby corn, and water chestnuts to provide diverse textures from crisp to tender. The sauce combines acidity from rice wine vinegar and lime juice, balanced with honey's sweetness, soy sauce's saltiness, and a touch of chili-garlic sauce for heat. Ground ginger adds warmth and depth.
The vegetables are stir-fried in sesame oil to maintain desirable crisp-tender qualities before adding the cooked noodles and sauce to warm through. The noodles soak up sauce flavors while retaining some springiness, making for a balanced sweet-sour profile combined with fresh herbaceous notes from cilantro and green onions. Toasted sesame seeds add a subtle nutty crunch if desired.
This noodle dish can be served immediately as a satisfying vegetarian main or side. It's adaptable with substitutions such as angel hair pasta for spaghetti or snow peas for sugar snap peas.
Cooked noodles can be stored airtight in the refrigerator for up to five days or frozen up to three months. Reheat gently to maintain texture and flavor.
Ingredients
Noodles
- 1 lb spaghetti cooked and drained, thin
- 1 red bell pepper trimmed, seeded, and sliced into thin strips, large
- 1 sugar snap peas heaping cup
- baby corn drained and rinsed (if using whole baby corn, cut into bite-sized pieces, one 15-ounce can
- water chestnuts drained and rinsed, sliced, one 8-ounce can
- ⅓ cup green onions about 4 green onions, trimmed and sliced into thin rounds, plus more for garnishing
- ¼ cup cilantro stems discarded, finely minced, fresh leaves
- 1 tablespoon sesame seeds toasted if desired, optional for garnishing
Sweet and Sour Sauce
- ¾ cup rice wine vinegar
- ½ cup honey
- ⅓ cup soy sauce reduced-sodium
- 4 tablespoons sesame oil divided
- 2 tablespoons lime juice
- 1 tablespoon Asian chili-garlic sauce
- 1 to 2 teaspoons ground ginger to taste
Instructions
- Cook spaghetti according to package directions. Drain and set aside.
- To a medium bowl, add the rice wine vinegar, honey, soy sauce, 2 tablespoons sesame oil, lime juice, chili-garlic sauce, ginger (some people are sensitive to ginger so add to taste), and whisk to combine; set sauce aside.
- To a large skillet, add the remaining 2 tablespoons sesame oil, peppers, and cook over medium-high heat until peppers begin to soften, about 5 minutes. Stir intermittently.
- Add the sugar snap peas, baby corn, water chestnuts, green onions, and cook until crisp-tender, about 2 to 3 minutes. Stir intermittently.
- Add the cooked spaghetti, sauce, and cook for about 2 minutes, or until warmed through. Toss well during cooking. Note - Any extra sauce that’s pooling at the bottom of the skillet will absorb into the noodles as time passes so don't be alarmed now.
- Evenly sprinkle with cilantro and toss to combine. Optionally garnish with sesame seeds and green onions. Serve immediately.
Notes
- Spaghetti noodles can be substituted with angel hair pasta if preferred.
- Asian chili-garlic sauce available in most grocery stores can be replaced with sriracha if necessary.
- Snow peas can be used instead of sugar snap peas for variation.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; reheat gently to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 483kcal | 24% |
| Carbohydrates | 84g | 28% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 658mg | 27% |
| Potassium | 311mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 28mg | 31% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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