Sweet and Sour Stir-Fry

Recipe by teresas
READY IN: 50mins




  • 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.