Photo of Sweet & sour noodle stir-fry by WW

Sweet & sour noodle stir-fry

Points® value
Total Time
25 min
10 min
15 min
Our vegan take on a popular Chinese takeaway dish is sure to become a favourite.


Calorie controlled cooking spray

4 spray(s)

Red pepper

½ medium, deseeded and finely sliced

Green Beans

50 g, trimmed and halved


1 teaspoon(s), level

Dark soy sauce

½ tablespoon(s)

White Wine Vinegar

1 tablespoon(s)

Agave Syrup

1 tablespoon(s), level

Reduced sugar and salt tomato ketchup

30 g

Vegan chicken pieces

100 g

Pineapple in juice, drained

100 g

Amoy Straight to Wok Rice Noodles

½ pack(s), straight-to-wok

Spring Onions

2 medium, trimmed and sliced, to serve

Coriander, fresh

1 tablespoon(s), handful leaves, to serve


  1. Mist a nonstick wok or frying pan with cooking spray and stir-fry the chicken-style pieces, pepper and green beans over a medium-high heat for 5 minutes. Remove from the wok and set aside.
  2. In a small bowl, whisk together the cornflour and 1 tablespoon water. Put 80ml water in the wok along with the soy, vinegar, agave syrup and ketchup. Whisk until combined, then bring to a simmer. Whisk in the cornflour mixture and let bubble for 2-3 minutes until thickened.
  3. Add the pineapple and return the chicken-style pieces, pepper and beans to the wok. Toss to combine then add the noodles and stir-fry for a final 1-2 minutes.
  4. Serve garnished with the spring onions and coriander.


You can make this with any chicken-style pieces, just remember to check the label to ensure they’re vegan. If you prefer rice to noodles, serve the stir-fry with 60g brown basmati (dry weight) instead of the noodles.