Sweet and sour vegetable noodles recipe

Sweet and sour Vegetable noodles with lots of vegetables, pineapple for sweet touch, birds eye chilli gives a spicy note to this dish along with vinegar and other sauces to give a sour taste.

The moment I read the recipe in a magazine, I knew I am going to try as it was easy and sounded delicious too.

It had my recent favorite veggie – zucchini. I always love noodles, in any form. Be it the instant noodles or hakka noodles, schezwan noodles, stir fried spaghetti, I just love it!

This one is an addition to my list. As I have said earlier, I have not experimented with local food here in Singapore.

But thought I should try this as it had no any different ingredients that I use.

The original recipe asked to use Hokkien noodles, but I found this brown rice noodles in Fairprice and thought I could use it in this recipe.

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Sweet and sour Vegetable noodles

Sweet and sour Vegetable noodles with lots of vegetables, pineapple for sweet touch, birds eye chilli gives a spicy note to this dish along with vinegar and other sauces to give a sour taste.

Course Main Course

Cuisine Fusion

Prep Time 15 minutes

Cook Time 20 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 200 gm Rice noodles thick variety (I used brown rice noodles)
• 1 Zucchini small
• ½ Carrot
• ½ Capsicum
• ½ Onion
• 3 Birds eye chilli
• ½ cup Pineapple in syrup
• 2 Spring onion
• 5 Small onion/ shallot
• 2 Coriander leaves
• ½ tablespoon Corn flour
• 2 tablespoon Vinegar
• ¼ cup Tomato sauce
• ½ tablespoon Soya sauce
• Salt a generous pinch
• 2 tablespoon Peanut oil

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Instructions

• Bring enough water to boil and cook noodles as per the instructions given in the pack of the noodles.
• I used brown rice noodles. So took around 5 mins, but regular rice noodle should get cooked easily, so refer the package.
• Cook noodles just right, take care not to over cook.
• Drain and let it get cooled. Reserve a tablespoon of noodles cooked water to use later, when the noodles cools down and stuck to each other, you can use this water to separate the noodles.
• Cut all the vegetables in to juliennes.
• Heat oil in a pan and add chilli, all the vegetables – carrot, zucchini, capsicum, onion. Cook for a minute or two in high flame and once done (yet crunchy) transfer to a plate.
• Mix corn flour, vinegar, soya sauce, tomato sauce, syrup from the pineapple and salt. You can use a fork to mix.
• Add cooked noodles and pineapple pieces to the pan.
• Pour in the mixed sauces and cook until the sauce boils, becomes thick and shiny.
• Add the sautéed vegetables to this and cook for a minute.
• Top this with crisp golden fried shallots, spring onion and coriander leaves.
• To get crispy shallots, slice it thinly and fry in 2 tablespoon of oil in medium flame without burning it.

Video

Notes

• I used half of a 400 gm pineapple tin. You can reduce the pineapple used in the recipe if you do not like pineapple.
• Tinned pineapple are sweet and soaked in sugar syrup, so if you are using fresh, the pine apple might be less sweet and slightly sour too with more pineapple flavour.
• You can use colourful capsicum for more appealing look.

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Method

1. Bring enough water to boil and cook noodles as per the instructions given in the pack of the noodles. I used brown rice noodles.

So took around 5 mins, but regular rice noodle should get cooked easily, so refer the package.

2. Cook noodles just right, take care not to over cook. Drain and let it get cooled.

Reserve a tablespoon of noodles cooked water to use later, when the noodles cools down and stuck to each other, you can use this water to separate the noodles.

3. Cut all the vegetables in to juliennes. Heat oil in a pan and add chilli, all the vegetables – carrot, zucchini, capsicum, onion.

Cook for a minute or two in high flame and once done (yet crunchy) transfer to a plate.

4. Mix corn flour, vinegar, soya sauce, tomato sauce, syrup from the pineapple and salt. You can use a fork to mix.

5. Add cooked noodles and pineapple pieces to the pan. Pour in the mixed sauces and cook until the sauce boils, becomes thick and shiny.

6. Add the sautéed vegetables to this and cook for a minute.

7. Top this with crisp golden fried shallots, spring onion and coriander leaves.

To get crispy shallots, slice it thinly and fry in 2 tablespoon of oil in medium flame without burning it.

Spicy, juicy, sweet and sour vegetable noodles, serve hot!