Print Recipe
4.5 from 2 votes

Sweet and sour ketchup noodle stir fry

A quick and healthy 20 minute stir-fry with a surprising secret ingredient that's full of veg and bursting with taste and colour.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Spicy mains
Cuisine: Chinese
Keyword: noodles, stir fry, sweet and sour
Servings: 4 bowls
Author: Emily Leary


For the sweet and sour sauce

  • 3 tbsp ketchup
  • 2 tsp water
  • 5 tbsp pineapple juice
  • 1 tbsp light soy sauce
  • 2 tsp rice vinegar or white vinegar
  • 1 tsp mild chilli powder
  • 1 tsp cornflourFor the noodles
  • 3 tbsp vegetable oil
  • 3 stems / 60g sprouting broccoli cut whole stem, florets and leaves into 2-3cm lengths
  • 1 medium red pepper deseeded and sliced
  • 200 g 7 oz dried noodles
  • 100 g 3.5 oz bean sprouts
  • 1 spring onion sliced whites and greens
  • 10 g 0.3 oz root ginger, grated with skin
  • 2 cloves garlic peeled and sliced
  • 10 g 0.3 oz fresh coriander, roughly chopped leaves and stalks
  • 2 tbsp black/white sesame seeds
  • 1 medium 100g / 3.5 oz carrot, green tops finely chopped, carrot julienned


To make the sweet and sour sauce

  • Put the ketchup in a small pan.
  • Add the water, pineapple juice, soy sauce, vinegar, half the oil, chilli powder and cornflour.
  • Whisk together until smooth.
  • Place over a medium heat and whisk for 1-3 minutes continuously until thickened. Set aside.

To make the noodles

  • Cook the noodles according to the manufacturer’s instructions and drain.
  • Heat the remaining oil in a large wok over a medium high heat. Then add the broccoli, carrot and carrot tops, and red peppers. Stir-fry for 5 minutes.
  • Add the spring onions, ginger and garlic to the wok and stir-fry for a further 2–3 minutes. Add the bean sprouts and sauce and cook for 1-2 minutes. Add in the cooked noodles, coriander and half of the sesame seeds and heat through.
  • Serve onto plates or bowls and sprinkle with the remaining sesame seeds. Enjoy!