Sweet and sour stir-fry

Soil Association blogger, Kathie Auton, shares this quick and easy 'cheat's' sweet and sour.

"This is one of those recipes that I'm proud of. Proud because it's soooo not posh. It's a fully naff little number that unashamedly uses tomato ketchup. It also uses those brilliant kinds of veg that keep forever in the fridge or cupboard – carrots, peppers, celery, red/white/green cabbage, onions – all these keep ages and you can cut a bit off most of them and use the rest later. This works particularly well with cabbage – just chop a hunk off the red or white variety and strip a few leaves off the green.

"You can make it meaty or meat free – if you are using meat you don't need much and a good option for stir-fries is cooked meat salvaged from a roast. We sometime freeze little packets of leftover meat to use in stir-fries."

Sweet and sour stir fryIngredients

  • Half a mug of water
  • A squeeze of ketchup – about a tbsp
  • A tsp cornflour
  • 2 tbsp soy sauce
  • White pepper to taste – we like lots!
  • Egg noodles
  • Vegetables or meat of your choice to stir fry: carrots, peppers, cabbage, and onions all work well.


  1. Mix the water, ketchup, cornflour, soy sauce and pepper in a mug
  2. Soak a couple of nests of egg noodles in boiling water
  3. Stir fry your veg (and meat if you're using it)
  4. Add the sauce ingredients and cook until it's beginning to thicken
  5. Throw in the drained noodles and toss to coat them in the sauce



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