Easy Sweet and Sour Asian Noodles

My daughter loves noodles. She’d be perfectly content eating spaghetti with marina or mac-and-cheese daily.

So I thought I’d mix things up and make Asian-inspired noodles.

Easy Sweet and Sour Asian Noodles - So much flavor in these easy noodles that are ready in 30 minutes!! Plenty of vegetables add great crunch! You won't miss takeout when homemade tastes way better and is healthier!!

There are layers and layers of flavors in these easy noodles that are ready in 30 minutes.

Soy sauce, honey, sesame oil, lime juice, ginger, and Asian chili-garlic sauce (found in the Asian aisle of most major grocery stores) coat the noodles beautifully. They’re sweet and sour with a very subtle heat from the ginger and chili-garlic sauce.

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Easy Sweet and Sour Asian Noodles - So much flavor in these easy noodles that are ready in 30 minutes!! Plenty of vegetables add great crunch! You won't miss takeout when homemade tastes way better and is healthier!!

Red peppers, sugar snap peas, water chestnuts, and baby corn add texture and crunch. When I was a kid I used to go nuts for baby corn and my daughter is the same.

I kept the recipe vegetarian but you can add the protein of your choice including chicken, pork, shrimp, or beef. My family never missed the meat because they were too busy slurping up noodles. Who needs takeout when homemade tastes better and you’re in control of the ingredients.

Easy Sweet and Sour Asian Noodles - So much flavor in these easy noodles that are ready in 30 minutes!! Plenty of vegetables add great crunch! You won't miss takeout when homemade tastes way better and is healthier!!

Easy Sweet and Sour Asian Noodles

There are layers and layers of flavors in these easy noodles that are ready in 30 minutes. Soy sauce, honey, sesame oil, lime juice, ginger, and Asian chili-garlic sauce (found in the Asian aisle of most major grocery stores) coat the noodles beautifully. They’re sweet and sour with a very subtle heat from the ginger and chili-garlic sauce. Red peppers, sugar snap peas, water chestnuts, and baby corn add texture and crunch. I kept the recipe vegetarian but you can add the protein of your choice including chicken, pork, shrimp, or beef. Who needs takeout when homemade tastes better and you’re in control of the ingredients.

Ingredients:

  • 1 pound thin spaghetti, cooked and drained (spaghetti or angel hair may be substituted)
  • 3/4 cup rice wine vinegar
  • 1/2 cup honey
  • 1/3 cup reduced-sodium soy sauce
  • 4 tablespoons sesame oil, divided
  • 2 tablespoons lime juice
  • 1 tablespoon Asian chili-garlic sauce (found in the Asian aisle of most major grocery stores; sriracha may be substituted)
  • 1 to 2 teaspoons ground ginger, to taste
  • 1 large red bell pepper, trimmed, seeded, and sliced into thin strips
  • 1 heaping cup sugar snap peas (snow peas may be substituted)
  • one 15-ounce can baby corn, drained and rinsed (if using whole baby corn, cut into bite-sized pieces)
  • one 8-ounce can sliced water chestnuts, drained and rinse
  • 1/3 cup green onions (about 4 green onions), trimmed and sliced into thin rounds, plus more for garnishing
  • 1/4 cup fresh cilantro leaves (stems discarded), finely minced
  • 1 tablespoon sesame seeds, toasted if desired, optional for garnishing

Directions:

  1. Cook spaghetti according to package directions. Drain and set aside.
  2. 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.
  3. 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.
  4. Add the sugar snap peas, baby corn, water chestnuts, green onions, and cook until crisp-tender, about 2 to 3 minutes. Stir intermittently.
  5. Add the cooked spaghetti, sauce, and cook for about 2 minutes, or until warmed through. Toss well during cooking. The extra sauce that’s pooling at the bottom of the skillet will absorb into the noodles over the next 30 minutes; toss intermittently.
  6. Evenly sprinkle with cilantro and toss to combine. Optionally garnish with sesame seeds and green onions. Serve immediately. Noodles are best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
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29 comments on “Easy Sweet and Sour Asian Noodles”

  1. It’s the perfect meal!! I love nothing more than a meal that can be changed up to anyones liking! If someone wants vegetarian, bam there it is, if they like chicken, just add it in! So simple and so dreamy looking! Love it! Thanks

  2. Who needs take out? Love all this sassy Asian flare you have happening here Averie!

  3. I have a lone bundle of soba noodles (Jon’s favorite) just waiting to be sauced up! I think he would enjoy some diced pork as well. Between this and the peanut chicken I’m anxious to make, we’ll be having an Asian flavored weekend!

  4. Whoa! These look soooo flavourful! Definitely excited to try this recipe!

  5. Averie noodles and I are the best of the friends ! I can literally eat them for 3 meals a day everyday and these are noexception! Love the crunchy vegetables in there and the sweet & sour sauce!

  6. Our daughters would probably fight over the pasta meals.   :)    This looks like another winner–I’d be stealing the baby corn and water chestnuts for myself.  

  7. I could eat Asian stir fries every day and be happy with it.  I love anything with the chili garlic sauce.  OH MAN.  

    And the baby corns?  I used to eat them straight from the can.  So good!

    • I can see you totally loving that chili garlic sauce and I just made another recipe with it since I still had the rest of the jar.

      I used to pick out the baby corns at Chinese restaurants from whatever my family ordered and hoard them :)

  8. I could go to town on this. Seriously, every dinner you make is a winner!

  9. Averie this looks scrumptious! I’ll have to try it with zucchini noodles and let you know how it goes. :)

  10. This recipe is amazing not to mention beautiful!  I love the versatility; you can throw any veggie in here and it’d be delicious.  Thank you for sharing!

  11. Averie, I love all your recipes.

  12. you mentioned the noodles absorbing the extra  sauce within 30 minutes.  Are the noodles suposed to sit for 30 minutes before serving?

  13. oh yummy! I would love this!

  14. Did anyone else have a problem with the amount of rice vinegar? I thought it seemed like a lot, but I don’t normally make this kind of dish so I followed the recipe. The smell during cooking and of the finished product were overwhelmingly vinegar-y, and it burned my mouth when I ate it. I felt the vinegar totally drowned out all the other flavors. If I had to make it again I would cut the vinegar by half to three quarters and increase the honey. It didn’t taste “sweet and sour” to me at all…just sour…

    • Hmmm, that’s interesting about the rice wine vinegar. All brands do vary in their intensity. I usually use on from Trader Joe’s or I have used one from the regular grocery store but the brand name escapes me at the moment. The dish when I made it was definitely not so strong that my mouth was burning! I think something was going on with your vinegar and you had an unusually strong batch! I am always wary of adding too much honey to ‘savory’ dishes because people complain about them reading too sweet but in this situation, given your vinegar, I can see why you’d want more honey. But as written, we really enjoyed it as-is. Thanks for trying the recipe.

  15. Loved this recipe! Other than the water chestnuts, I used different vegetables and love the flexibility of doing that. Only change I would make next time is to use a little less of the chili sauce. It did seem initially like a lot of sauce but almost all was absorbed so it was great as leftovers (both warmed and at room temp).

    • Thanks for trying the recipe and glad it turned out great for you! And yes, with my sauce too, so much absorbed into the noodles over the next day or so. Glad you enjoyed it with alternate veggies as well as warmed and at room temp!

  16. hi there

    what can I substitute for the wine vinegar?

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