Sweet and Sour Noodles with Asparagus Recipe | Vegetarian Times Skip to main content

Sweet and Sour Noodles with Asparagus

High in flavor but low in fat, this quick and colorful stir-fry makes plentiful use of tender spring asparagus. If you prefer not to cook with alcohol, substitute vegetable broth for the wine.



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8 oz. dried Asian noodles, such as soba, udon or Chinese wheat noodles
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1 ½ Tbs. cornstarch
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2 tsp. vegetable oil
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1 tsp. dark sesame oil
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1 medium onion, chopped
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2 medium cloves garlic, minced
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1 ½ lbs. slender asparagus, trimmed and cut on slight diagonal into 1-inch pieces (4 cups)
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14.5-oz. can diced tomatoes
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¼ cup dry white wine
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3 Tbs. rice vinegar
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3 Tbs. soy sauce
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2 Tbs. honey
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½ tsp. freshly ground pepper



This stir-fry is delicious teamed with sauteed diced tofu flavored with a mild teriyaki sauce. Add an array of crisp raw strips of red bell pepper and carrot to serve on the side.

  1. Bring large pot of water to a boil. Add noodles; stir to prevent sticking. Cook according to package directions until tender, about 5 minutes. Drain well and set aside until ready to use.
  2. Meanwhile, in a cup, mix together cornstarch and 2 tablespoons water until smooth. Set aside.
  3. In nonstick wok or large nonstick skillet, heat both oils over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add asparagus, increase heat to medium-high and stir-fry until crisp-tender, 5 to 7 minutes.
  4. Add tomatoes, wine, vinegar, soy sauce and honey; mix well. Stir in reserved cornstarch mixture, reduce heat to medium-low and simmer, stirring, until mixture has thickened, 2 minutes.
  5. Stir in cooked noodles until well coated. Season with pepper. Taste and adjust seasonings to create a pleasing sweet and sour balance. Serve hot.

Nutrition Information: 

9 g
Total Fat: 
4 g
Saturated Fat: 
41 g
973 mg
6 g
4 to 6 servings