When it comes to cooking, you don’t always have to make everything according to the book. For example: this absolutely delicious and appetizing sweet and sour pork noodles. Who says that sweet and sour pork can only be prepared as an entree and serve with steamed rice only. And certainly, noodle doesn’t have to be the same old chow mein. Take two of the most popular Chinese recipes and combine them together means that you have the best of both worlds, in one dish! The taste is easy on the palate, the presentation utterly toothsome, what’s more, it’s a fulfilling and satisfying meal. There is nothing not to love about this killer combination.
However, I am not the one who created this winning dish. I was inspired by a cookbook that I browsed randomly at the book store. I came home and created my own version. If you are not a pork eater, you can easily make this dish into a sweet and sour chicken noodles, which I am sure will be equally tantalizing.
This combo has certainly sparked a few ideas in me, think kung pao chikcken noodles. It can’t be half bad!
Rate the Recipe:
Based on 9 Review(s)
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Nancy Johnson
Do you mean fresh noodles? It seemed like doubling the recipe for my family of six created A LOT of leftovers. Maybe I should have used 8oz of dried noodles instead of 16oz. Nevertheless, it was delicious and I am thinking about mixing up some more of the marinade for additional sauce when we heat up the leftovers tomorrow.
I’m using a lot more of these Asian recipes since moving back to Dongguan, China from the Republic of Georgia.
Rasa Malaysia
Yes fresh noodles.
Roxie
What are the red & green garnishes?