Sweet Sour Wok Vegetables with Noodles

This is a very filling and satisfying meal that we enjoyed over the weekend.

Serving Size: 4


  • 1- 18 ounce can pineapple chunks
  • 1 inch ginger
  • 14 ounces mixed Asian vegetables (carrots, red onion, red bell pepper,sugar snap pea pods, bean sprouts, chinese cabbage or bok choi etc)
  • 4 tablespoon ketchup
  • 2 tablespoon vinegar
  • 1 tablespoon soy sauce
  • 1 heaping teaspoon cornstarch
  • cooking oil
  • 3 spring onions
  • 8 ounces ramen noodles
  • approx. 16 vegan vegetable balls, (4 per person)


  1. Drain the pineapple pieces from the juice and save the juice.
  2. Peel and grate the ginger.
  3. Mix about 1 cup of the pineapple juice with the ketchup, ginger, vinegar, soy sauce and cornstarch.
  4. If using individual vegetables, peel the carrots and slice into rounds, or matchsticks, whichever you prefer.
  5. Clean and cut the rest of the vegetables you have chosen, or if using a pre-prepared package of Asian vegetables then merely open the package.
  6. Heat the cooking oil in a wok or large frying pan.
  7. Add the mixed Asian vegetables to the wok and stir fry.
  8. Meanwhile heat a pot of lightly salted water and cook the noodles.
  9. Add the vegan vegetable balls and mix with the vegetables.
  10. Add the pineapple pieces and stir to mix.
  11. Re-mix the pineapple juice/tomato mixture and add to the vegetables.
  12. Stir until the sauce has become thick and remove from the heat.
  13. Drain the rahmen noodles.
  14. Serve the vegetables an vegan vegetable balls on top and at the side of the ramen noodles.
  15. Slice the green parts of the spring onion and sprinkle on top. You may wish to also sprinkle a few sesame seeds as well.