Sweet Sour Spicy Noodle Recipe

Cook noodles

Bring a large pot of salted water to a boil. Add the dry noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Reserve 1/2 cup of the cooking water, then drain the noodles and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Prepare aromatics and vegetables

While the noodles cook, mince the garlic and ginger, slice the scallions separating whites and greens, thinly slice the red bell pepper and shred the carrot. Have the spinach ready if using.

Heat a large skillet or wok over medium-high heat until hot. Add 1.5 tablespoons vegetable oil. When oil shimmers, add the minced garlic, minced ginger and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not browned.

Add the sliced red bell pepper and shredded carrot. Stir-fry 1 to 2 minutes until slightly softened but still crisp. Add the spinach (if using) and toss until it wilts, about 30 seconds.

In a small bowl or measuring cup, combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon hoisin sauce, 1 teaspoon sambal oelek, 1 teaspoon sesame oil and 3 tablespoons water. Whisk until smooth.

Add 1 teaspoon cornstarch to the sauce and whisk again until fully dissolved — this will thicken the sauce slightly when heated.

Pour the prepared sauce into the hot skillet with the vegetables. Stir to combine, and bring the sauce to a simmer for 30–45 seconds so it thickens slightly. If the sauce becomes too thick, add up to 2 tablespoons of the reserved noodle cooking water to loosen it.

Add the drained noodles to the skillet. Toss thoroughly with tongs or two spatulas so every strand is coated in sauce and mixed with the vegetables. If needed, add up to the reserved 1/2 cup cooking water a little at a time to achieve desired sauciness (usually 2–3 tablespoons).

Stir in 1 tablespoon fresh lime juice, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Taste and adjust: add more honey for sweetness, more rice vinegar for tang, or more sambal for heat.

Turn off the heat, fold in the green parts of the scallions, and let the noodles sit in the skillet for 1 minute so flavors meld.

Serve hot, sprinkled with 1 teaspoon toasted sesame seeds, chopped cilantro and crushed peanuts if using. Offer extra lime wedges and chili paste at the table.