Sweet and Sour Shrimp-and-Noodle Stir-Fry

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
When it comes to sweet and sour shrimp, it’s all about finding the right balance of hot, sweet, and sour. That’s why we prefer using canned pineapple for this recipe to guarantee the proper balance of sweetness, ripeness and texture.



  1. Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and set aside.
  2. Meanwhile, in a medium bowl, whisk together the soy sauce, pineapple juice, rice vinegar, sambal oelek and brown sugar. Heat 1 tablespoon vegetable oil in a large nonstick wok or skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, 3 to 4 minutes. Remove to a plate.
  3. Heat the remaining 1 tablespoon vegetable oil in the wok. Add the ginger and cook, stirring, until just golden, about 30 seconds. Add the pineapple chunks, red bell pepper, celery, and white and light green scallion parts; cook, stirring, until the vegetables are crisp-tender, about 3 minutes.
  4. Stir the soy-pineapple sauce into the skillet and add the noodles and shrimp. Toss well until everything is coated and heated through, about 2 minutes. Divide among bowls and top with the dark green scallion parts.