Sweet and Sour Egg Noodles

A simple Chinese style dish made with mixed vegetables. I used diced carrot, courgette,  a third of a yellow pepper, plus a dessert spoonful of diced ginger root. A wide range of other vegetables can be used, including cabbage, sweetcorn, bamboo shoots, etc.

The vegetables (plus the ginger) were cooked in a little boiling water for twenty minutes until they were soft. Then left to cool under glass.

I used a shop-bought sweet and sour sauce (Aldi own brand), but it is easy to make one with some tomato puree, sugar, salt, and white spirit vinegar. It can be thickened with a teaspoonful of cornflour. It is best to make it separately. Stir in the sauce, and heat until the vegetables and sauce come to the boil.

Serve in a bowl with egg noodles, which cook in less than ten minutes. Stir the sauce and vegetables through the noodles. Add some Szechuan pepper, or black pepper. Delicious and easy to make!