Back to Recipe Menu

Sweet & sour noodles


  • Simmer the sausages in water for 4-5 mins. Drain well, slice on the diagonal and set aside.
  • Place tje tomatoes, water, kecap manis, sugar, black vinegar, garlic and ginger in a heavy-bottomed pot. Stir and simmer for about 25 mins until the tomatoes collapse. Remove and discard the skins.
  • Then combine the cornflour and tomato sauce and add to the tomatoes. Mix well and cook until thickish and glossy. Taste for seasoning.
  • At the same time, blanch the noodles, carrots, snowpeas, celery, spring onions and beanshoots in plenty of boiling water (separating the noodles as you do so). Strain well.
  • Then add the sauce to the noodles, to taste, and toss well.


  • 2-3 Chinese sausages
  • 3 ripe, red tomatoes, cored & quartered
  • 600 ml water
  • 2 tbsp kecap manis
  • 1 tspn brown sugar
  • 150 ml Chinese black vinegar
  • 1 garlic clove, crushed
  • 2 tbsp freshly grated ginger
  • 2 tspn cornflour
  • 2 tspn tomato sauce
  • 1 packet hokkien noodles
  • 3-4 baby carrots, peeled & sliced on the diagonal
  • 10-12 snowpeas, topped & tailed
  • 1 celery stalk, sliced on diagonal
  • 3-4 spring (green) onions, sliced on the diagonal
  • a handful of beanshoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm