Sweet and Sour Vegetables with Mie Noodles

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 172 kcal


  • 2 small Onions
  • 1 piece Ginger / approx. 3cm
  • 150 g Carrots
  • 200 g Mini paprika / red and yellow
  • 3 Handful Peas
  • 1 kl. Can Pineapple / about 140g and about 60g of it is juice
  • 4 tbsp Tomato puree or ketchup
  • 4 tbsp Soy sauce light / unfortunately only had dark / but is also possible
  • 2 tbsp Rice wine vinegar
  • 1 tbsp Brown sugar
  • 1 tbsp Food starch
  • 2 tbsp Oil
  • 2 tbsp Salt and pepper from the mill
  • 2 tbsp Garlic pepper
  • 2 tbsp Seasoned salt
  • 250 g Chinese egg noodles, Mie
  • 4 tbsp Water


  • Peel the onion and ginger. Quarter the onions and halve again! Share something. Grate the ginger. Peel and slice the carrots. Used the waist knife! Clean, wash, divide and cut the peppers into large pieces!
  • Sieve the pineapple and collect about 60ml of juice. Small cutting. Mix pineapple juice with 4 tablespoons of water, pureed tomatoes, soy sauce, vinegar, sugar and cornstarch!
  • Heat the oil in a wok and fry the onions with ginger. Then add the carrots, peppers and peas. Sizzle for about 3 minutes. Add the seasoning sauce and simmer for another 5 minutes. Add the pineapple. Season to taste with salt, pepper, garip pepper and seasoned salt.
  • Boil the water for the pasta, turn it off and let the pasta simmer for about 4-5 minutes! Sieve!
  • Divide everything into 4 bowls!


Serving: 100gCalories: 172kcalCarbohydrates: 14.1gProtein: 0.4gFat: 12.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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