Here is our take on the traditional Sweet & Sour recipe.

Ingredients:

• Sharwoods Udon Style (Thick) Noodles 300g (2x150g)
• 3 Chicken Breasts, 375g in weight roughly
• 1½ Red Peppers
• 400g Bag Bean Sprouts
• Uncle Bens Oriental Sweet & Sour sauce jar 500g
• Pinch of salt
• Tablespoon of oil (Sunflower Oil)

Preparation:

Defrost your chicken if frozen. Make sure it is defrosted thoroughly but make sure it doesn’t cook. Cut the chicken breast up into large chunks.

Heat a frying pan with the oil and spread around the bottom of the pan. Add the chicken breast and fry until lightly browned but still moist. If unsure, cut a few chunks in half to make sure they are cooked through. If a lot of juices come out the chicken, make sure they are drained off once cooked before continuing.

Cut the peppers into chunks, we did this into chunky strips. Add into the pan with the chicken and let them sweat a bit. You can tell when they are done because they will be soft but still have a bit of crunch left.

Add about 2 ½ large handfuls of bean sprouts or to your taste. Let them sweat in the pan. When ready, they will be soft and will have shrunken in size. At this point, add a generous pinch of salt. This will help bring out the flavour of the peppers.

Add the whole jar of sauce. At this point, the pan will stop sizzling but this is supposed to happen. Keep mixing everything until the sauce is piping hot all the way through. When hot enough, add both packets of Udon noodles to the mixture and stir through thoroughly making sure the sauce has coated all the ingredients. Cook until the noodles are piping hot and soft and the sauce has a thick consistency.

When ready, take off the heat and serve!

Serves 3-4 people.

This is our Udon Noodle Sweet & Sour plated up and ready for eating!

We found this recipe on the Schwartz website, however after a few attempts, we have perfected the recipe!

Here is the recipe:

Ingredients:

• 400g Macaroni Pasta
• 1 sachet Schwartz Cheddar Cheese sauce
• 375ml milk
• 25g Butter
• 100g grated mature cheese
• A few pinches of nutmeg

Preparation:

Turn on the oven before you start to 220°C so that it is pre-heated.

Put the Macaroni pasta in a saucepan, fill with boiling water to a reasonable level and then heat on the hob until the pasta is soft. Mix the pasta occasionally and make sure it doesn’t boil too much, if it does, turn down the heat so it is simmering

While the pasta is boiling, prepare the sauce. In another saucepan, put the milk in and warm it through on low heat. Do not boil the milk or it will ruin it. When the milk is warm, add the whole sachet of Cheddar Cheese sauce powder and stir in thoroughly. When this is mixed, add the butter and the nutmeg and keep stirring the sauce until it is thick.

When the pasta is soft and the sauce is ready, add the pasta to a glass ovenproof baking dish first. Then, pour the sauce over the top and mix together so all the pasta is coated. Sprinkle the grated cheese over the top and then put in the preheated oven for 20 minutes. When done, serve up and enjoy!

Serves 3-4 people or 2 people who like big portions!

This is the recipe we prepared, how it looked after baking.