“Lots of veggies and thick Chinese noodles soak up the delicious sauce I was lucky enough to try out in a food demo. Feel free to use your favourite, the Blue Dragon Sweet and Sour variety is similar to thick plum sauce with a touch more heat.”
4 bowls

Ingredients Nutrition

  • 1 tablespoon olives or 1 tablespoon canola oil
  • 12 white onion, sliced thinly
  • 2 carrots, julienned
  • 1 celery rib, sliced
  • 1 head broccoli, chopped
  • 8 shiitake mushrooms, stemmed and sliced
  • 1 red bell pepper, sliced into thin strips
  • 1 zucchini, sliced into half-moons
  • 1 garlic clove, minced
  • 1 pinch red pepper flakes
  • 400 g fresh shanghai noodles or 400 g hokkien noodles (such as Ka-Me brand) or 8 ounces whole wheat spaghetti, cooked and drained
  • 1 (140 ml) envelopeblue dragon sweet and sour stir-fry sauce
  • 14 cup water or 14 cup low sodium vegetable broth


  1. Heat oil in a large non-stick sauté pan over medium heat and add the onion, carrots, celery, broccoli and mushrooms.
  2. Cook for 6-7 minutes, until the vegetables begin to soften and the mushrooms begin to brown.
  3. Raise the heat and add the pepper strips, zucchini, garlic and pepper flakes and cook 3-4 minutes.
  4. Stir in the noodles, Blue Dragon Sweet and Sour Stir Fry Sauce and water or broth. Toss well and simmer 2 minutes. Serve hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a