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Sweet and Sour Thai Noodle Bowls

Serves 4

Asian flavors with sautéed chicken or pork tossed with veggies and noodles and accented with lime make this meal a winner.


  • Salt
  • 1 pound whole wheat or whole grain spaghetti
  • 3 tablespoons vegetable oil
  • 3/4 pound chicken or pork cutlets, very thinly sliced
  • 2 leeks, thinly sliced and thoroughly cleaned
  • A couple generous handfuls of shitake mushrooms, stems removed and thinly sliced
  • 3-4 cloves garlic, finely chopped
  • 1 2-inch piece of ginger root, grated
  • 1/3 cup Tamari (dark soy sauce)
  • 2 tablespoons agave syrup or honey
  • 2 limes, zest and juice of 1, the other cut into wedges, divided
  • Sriracha or other hot sauce, to taste
  • 2 cups shredded romaine or iceberg lettuce
  • Cilantro or basil, chopped, for garnish


  1. Bring a pot of water to a boil for the pasta. Add salt and cook pasta to al dente.
  2. When the pasta goes into the water, heat the oil in a large skillet over high heat. Add the chicken or pork, brown and transfer to a plate.
  3. Add the leeks and mushrooms to the skillet and stir fry for 2 minutes. Add the garlic and ginger and cook for a minute more. Stir in the Tamari, agave syrup or honey, lime zest and juice and hot sauce, to taste. In a large serving bowl, toss the veggies with the meat, noodles and lettuce to combine.
  4. Garnish with cilantro or basil and serve with lime wedges alongside.