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!