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Sweet and Sour Noodles with Chicken
CSweet and Sour Noodles with Chicken is a traditional Chinese recipe for a classic stir-fry dish of chicken, noodles and vegetables in a gingered sweet and sour tomato sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Sweet and Sour Noodles with Chicken.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesChicken RecipesFowl RecipesVegetable RecipesChina Recipes
Sweet and Sour Noodles with Chicken a Classic Chinese recipe for a stir-fry dish of chicken, noodles and vegetables in a gingery sweet and sour tomato sauce.
Ingredients:
250g dried medium Chinese egg noodles
2 tbsp groundnut oil
1 onion, sliced thinly
4 boneless chicken thighs, skinned and cut into thin strips
1 carrot, peeled and cut into thin slices
1 red bell pepper, cored, de-seeded and finely chopped
100g tinned bamboo soots (weight after draining)
60g cashew nuts
For the Sweet and Sour Sauce:
125ml water
1 1/2 tsp arrowroot
4 tbsp rice vinegar
3 tbsp brown sugar
2 tsp dark soy sauce
2 tsp tomato purée
2 large garlic cloves, very finely chopped
1cm length of fresh ginger, peeled and finely chopped
pinch of salt
Method:
Bring a pan of water to a boil, add the noodles and cook for 3 minutes, or according to the packet instructions (or until soft). Drain the noodles, rinse under cold, running, water then drain once more and set aside.
In the meantime, prepare the sauce. Stir half the water into the arrowroot until smooth then set aside. Add the remaining sauce ingredients and the remaining water to a small pan and bring to a boil. Stir in the arrowroot mixture and bring back to a boil. Continue cooking until the sauce becomes clear, glossy and thick. Take off the heat and set aside.
Place a wok over high heat. Add the oil and heat until it shimmers. Add the onion and stir-fry for 1 minute. Stir in the chicken, carrot and bell pepper then continue stir-frying the mixture for 3 minutes, or until the chicken is cooked through. Add the bamboo shoots and the cashew nuts and stir into the mixture until lightly browned.
Stir the sauce into the wok and heat until bubbling. Add the noodles and use two forks to mix them with the chicken and vegetables.
Serve hot.
