Easy Sweet and Sour Asian Noodles

These 30-Minute Asian Noodles are made with a homemade sweet and sour sauce. Perfect as a side or main dish, and kids love this recipe!

Sweet and Sour Asian Noodles in metal skillet

Asian Noodles with Homemade Sweet and Sour Sauce

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 these easy 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) make up the sweet and sour sauce and 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 to these sweet and sour noodles. 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?

lifting Sweet and Sour Asian Noodles out of pan with tongs

How to Make Asian Noodles

First cook the thin spaghetti noodles until al dente, then drain and set aside. Whisk together the sweet and sour sauce ingredients and keep near the stove for quick access later. 

Then, sauté sliced bell pepper in a little sesame oil until crisp-tender. Add the sugar snap peas, water chestnuts, and green onion to the same skillet and continue cooking until the veggies become slightly tender. 

Finally, add the cooked spaghetti and the homemade sweet and sour sauce to the skillet and toss to coat the noodles fully. Cook the Asian noodles for a few more minutes to thicken the sauce and heat everything through. 

These sweet and sour noodles are best fresh, but they reheat well as leftovers. I like to garnish mine with cilantro, sesame seeds, and more green onion, but you can keep things as simple as you’d like. 

One thing to note about enjoying these noodles as leftovers is that the spaghetti will continue to soak up the sweet and sour sauce as it sits in the fridge. So you may need to add a tablespoon or so of water to a skillet when you reheat these noodles, just to loosen everything up a bit! 

Tips for the Best Asian Noodles

Although this recipe is pretty straightforward, there are a few things you should keep in mind while making these noodles. First, it’s so important that you cook the spaghetti just until al dente. The noodles will soak up the sweet and sour sauce the longer they sit in it, and if you overcook the pasta it will turn to mush once it’s mixed with the sauce. 

Likewise, you want to sauté the veggies until they’re crisp-tender. If you overcook the veggies, they’ll become heavy and won’t add extra textures to this dish. But if you cook the veggies in the order I specified, this recipe should turn out perfectly! 

And one last note — you want to reheat these Asian noodles in a hot skillet with a tiny bit of oil. If you reheat them in the microwave, they’ll become rubbery. Not what you want! 

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!!

More Sweet and Sour Recipes: 

  • Easy Sweet and Sour Chicken — This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!
  • Sweet and Sour Zucchini Corn Salad — There’s so much flavor, texture, and crunch in every bite. The salad can be made up to 24 hours in advance and kept refrigerated.
  • Sweet and Sour Shrimp Stir-Fry — The stir fry has sweet and juicy shrimp, crisp-tender sugar snap peas, broccoli, bell peppers, and carrots. The shrimp and veggies are coated in a sweet-and-sour sauce mixture that’s perfectly sweet with just the right amount of tang! 
Easy Sweet and Sour Asian Noodles

Easy Sweet and Sour Asian Noodles

These 30-Minute Asian Noodles are made with a homemade sweet and sour sauce. Perfect as a side or main dish, and kids love this recipe!

Yield: 6 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 lb thin spaghetti, cooked and drained*
  • 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**
  • 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***
  • 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 rinsed
  • 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

Instructions

  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.

Notes

*Spaghetti or angel hair pasta may be substitute

**Found in the Asian aisle of most major grocery stores; sriracha may be substituted

***Snow peas may be substituted

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 361 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 570mg Carbohydrates: 59g Fiber: 4g Sugar: 27g Protein: 8g

Even More Easy Asian Recipes: 

Peanut Chicken with Peanut Noodles — Ready in 20 minutes and is  way healthier than takeout. Peanut sauce automatically makes everything taste amazing!

Peanut Chicken with Peanut Noodles - Easy, ready in 20 minutes, tastes better, and way healthier than takeout!! Peanut sauce automatically makes everything taste AMAZING!!

Peanut Noodles with Mixed Vegetables and Peanut Sauce – Fast, easy, fresh, healthy, and ready in 5 minutes!

Peanut Noodles with Mixed Vegetables and Peanut Sauce

Chinese Chicken Pasta Salad – Big juicy chicken chunks and texture galore from the rainbow of crispy veggies! Fast, easy, fresh and healthy! Great for picnics, potlucks, and easy dinners!

Chinese Chicken Pasta Salad - Big juicy chicken chunks and texture galore from the rainbow of crispy veggies! Fast, easy, fresh and healthy!! Great for picnics, potlucks, and easy dinners!!

Slow Cooker Thai Peanut Chicken – The easiest peanut chicken ever and your slow cooker does all the work! Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible!

Slow Cooker Thai Peanut Chicken - The easiest peanut chicken ever and your slow cooker does all the work!! Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible!!

Skinny Broccoli and Mixed Vegetable Stir Fry — Skip takeout and make your own fast, easy, and healthy stir fry! Think of all the money and calories you’ll save!

Skinny Broccoli and Mixed Vegetable Stir Fry - Skip takeout and make your own fast, easy, and healthy stir fry! Think of all the money and calories you'll save!!

30 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).

    Rating: 5
    • 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?

  17. I love those recipes,although I’ve not tasted any….but I believe it would be great.

    Rating: 5

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