4.6 from 93 votes
Easy Sweet and Sour Asian Noodles
This recipe features cooked spaghetti combined with a medley of fresh vegetables like bell peppers, sugar snap peas, baby corn, and water chestnuts, all tossed in a tangy sweet and sour sauce with rice wine vinegar, honey, soy sauce, lime juice, and Asian chili-garlic sauce. The noodles are stir-fried briefly to absorb the vibrant sauce, creating a chewy and crisp texture combination. Fresh cilantro and green onions finish the dish, complemented optionally by toasted sesame seeds.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
servings
Calories:
483 kcal
Course:
Lunch
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 483
% 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.