Sweet & Sour Stir-Fry
December 10, 2015
"This is out of a cookbook called "Clean Food"...it say that the secret to making noodles that stand up to stir-frying is to cook your noodles and then chill them before using. Add some chopped cooked chicken or shrimp for a protein meal."
- Serving Size: 1 (173.7 g)
- Calories 294.3
- Total Fat - 10 g
- Saturated Fat - 1.6 g
- Cholesterol - 31.9 mg
- Sodium - 454.7 mg
- Total Carbohydrate - 43 g
- Dietary Fiber - 5.5 g
- Sugars - 7.2 g
- Protein - 10.2 g
- Calcium - 157.9 mg
- Iron - 4.2 mg
- Vitamin C - 39.3 mg
- Thiamin - 0.6 mg
Cook noodles according to directions on package.
Drain in colander and rinse thoroughly under cold water.
Place colander on a plate and refrigerate.
Bring 2-3 cups water to boil.
Cut broccoli florets into bite-size pieces.
Peel and discard tough outer stems and cut remaining stems into chunks.
Place prepared carrots and broccoli in bowl, cover with boiling water and let sit 2 minutes.
Drain, rinse with cold water and set aside.
Heat wok or skillet over medium-high.
Add grapeseed oil, garlic and ginger and cook 1 minute.
If anything starts to stick, add 1 tablespoon water.
Add broccoli, carrots and snow peas, stir and cook 2-3 minutes.
Add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin, 1 tablespoon soy sauce and cook 1 minute longer.
Remove vegetables from wok and set aside.
Pour remaining tablespoon of vinegar, mirin and soy sauce into empty wok.
Fold in chilled noodles until evenly coated and heated through.
Drizzle with 1 tablespoon sesame oil.
Transfer noodles to serving dish.
Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoon toasted sesame oil and spoon vegetables over noodles.
Top with sesame seeds and serve.
Tips & Variations
No special items needed.