Sweet and sour chicken with noodles and vegetables

Name: Sweet and sour chicken with noodles and vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 chicken breast; 2 tablespoons cooking oil; 1.5 inch ginger; 5 cloves garlic; ½ teaspoon chili flakes; salt; 4.4 oz egg noodles; 3.5 oz green beans; 1 tablespoon neutral cooking oil; 7 oz cremini mushroom; 1 red bell pepper; 3 carrot; 6 tablespoons soy sauce; 3 tablespoons rice vinegar; 2 teaspoons tomato puree; 2 tablespoons light brown sugar; 2 teaspoons potato starch

User Reviews

4.9

16 reviews

Excellent

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2 servings
Calories
3182 kcal
Course
Dinner
Cuisine
International

Sweet and sour chicken with noodles and vegetables

Yael Holden

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

chicken:

2 chicken breast small
2 tablespoons cooking oil for frying
1.5 inch ginger 4 cm piece
5 cloves garlic
½ teaspoon chili flakes or to taste
salt to taste

noodles + green beans:

4.4 oz egg noodles Mie noodles or ramen noodles, dried, 125g
3.5 oz green beans I used frozen, 100g

mushrooms and other vegetables:

1 tablespoon neutral cooking oil generic cooking oil
7 oz cremini mushroom 200g
1 red bell pepper
3 carrot 150g / 5.3 oz, medium

sweet sour sauce:

6 tablespoons soy sauce light
3 tablespoons rice vinegar
2 teaspoons tomato puree or ketchup
2 tablespoons light brown sugar
2 teaspoons potato starch or corn starch

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Instructions

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Prepare the chicken: Cut the chicken into 2 cm /1-inch cubes, mix with 1 tablespoon of oil, finely chopped ginger and garlic and chilli flakes, season to taste with salt. Cook right away or leave to marinate for 2 hours or overnight.
Cook the noodles and green beans: place in a medium pot, pour in boiling water, add a little salt, cook for 4 minutes, then strain.
Prepare the vegetables: cut the mushrooms into 5 mm / ¼ inch slices, bell pepper into 5 mm / ¼ inch stripes, carrots into very thin matchsticks.
Whisk all the sauce ingredients in a bowl.
Heat a tablespoon of oil in a large frying pan, cook the chicken over high heat for 2 minutes (no stirring), then on the other 1-2 minutes more, or until cooked through. Transfer on a plate. It‘s important not to overcook the chicken, otherwise, it will be tough, cook it only until it changes its color from pink to white.
Add another tablespoon of oil, carrots and bell paprika to the same pan, cook for 4 minutes, until tender and browned, but still a little crunchy.
Add the mushrooms to the pan and cook for about 4 minutes, until browned, tender, and crunchy.
Add the chicken back to the pan, add the cooked noodles, green beans, and the sauce. Toss everything together, bring to a boil. Transfer to plates and serve.
Enjoy!

Notes

This is my absolute favorite ingredients combination, but feel free to use any vegetables or protein that you have on hand. Instead of chicken, you can use firm tofu to make it vegetarian. You can also use shrimps or thinly sliced beef. As for the vegetables, don't omit the mushrooms and just use any vegetables you have.
Potato / corn starch. If you have choice, use the potato starch. I prefer this type of strach because it thickens the sauce more quickly (I tested both types and you need to cook the sauce with corn starch just a minute or two longer).
This dish is not very good after reheating because the noodles absorb the sause and become mushy and the whole dish is just a little dry. If you want to make it ahead, store the sauce separately and combine only before serving.