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sweet and sour chicken with noodles and vegetables on a white plate
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4.86 from 7 votes

Sweet and sour chicken with noodles and vegetables

Crispy vegetables with tender and aromatic chicken in sweet and sour sauce, served with noodles. My favorite homemade version of the classic takeaway dish!
Course dinner
Cuisine american-chinese, Chinese-inspired, international
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings
Calories 3182kcal
Author Aleksandra

Ingredients

chicken:

  • 2 small chicken breasts
  • 2 tablespoons frying oil
  • 1.5 inch (4 cm) piece of ginger
  • 5 cloves garlic
  • ½ teaspoon chili flakes or to taste
  • salt to taste

noodles + green beans:

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

mushrooms and other vegetables:

  • 1 tablespoon cooking oil
  • 7 oz (200g) cremini mushrooms
  • 1 red bell pepper
  • 3 medium carrots 150g / 5.3 oz

sweet sour sauce:

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

Instructions

  • 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!

Video

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.

Nutrition

Calories: 3182kcal