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sweet sour veg noodles
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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.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Fusion
Servings: 3

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

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.