Sweet and Sour with Zoodles

Sweet and SourSweet and Sour is a firm family favourite in our household and a great way to pack in a lot of yummy veges! It’s also a great meal for the chef as you can put a range of protein into it, depending non what’s in the fridge or freezer at the time! I made this particular dish with leftover ham from Easter, but you can use pork, chicken, tofu, the list goes on!

Normally we would just have sweet and sour on white rice, but I have heard so much about zoodles that I just had to try them. Especially after my Mum bought me a fancy little contraption that looks like a peeler, but actually juliennes zucchini into zoodles, if you want to grab one then Mighty Ape have them here! After being super cautious with my fingers (I have a bad habit of trying to peel myself when I go too fast), we had a whole bowl full of courgettes that looked like noodles and my daughter thought that was so cool! Because my daughter is not a fan of mixing foods, we had a deconstructed version which you will see in the image above.

This sweet and sour recipe is so basic and easy to whip up in less than 30mins!

Here it is…


1 Tbsp sesame oil
350g of protein
1 red/orange capsicum
1 onion
1 carrot
440g can pineapple pieces in natural juice
1 tsp grated fresh ginger or minced ginger
1 Tbsp soy sauce
1 1/2 Tbsp white vinegar
1 1/2 Tbsp tomato sauce
1 1/2 Tbsp brown sugar

4 cups cooked rice

2-3 Zucchini


  1. Heat 1/2 Tbsp of sesame oil in a frypan or wok over a high heat and stir fry the pork for 2 mins. Thinly slice the onion, capsicum and carrot and add to the pan, stir fry for 5mins or until softened
  2. Drain the can of pineapple, keeping the juice.
  3. Add the pineapple juice, ginger, soy sauce, white vinegar, tomato sauce and brown sugar to the pan. Stir ingredients together. Cover the pan and simmer for 5-10mins or until the vegetables are tender.
  4. Use the peeler contraption to create your zoodles.
  5. Heat 1/2 Tbsp of sesame oil in a separate pan over a high heat and light stir fry your zoodles, they will only take a minute or two to cook through and will go soggy if you leave them in the pan too long.
  6. Add pineapple pieces to the sweet and sour sauce and heat through.
  7. Serve on cooked white rice immediately.

*Note that if you want to make this recipe gluten free then ensure that you use gluten free soy sauce and tomato sauce.

If you find the sauce too thin then you can thicken it with 1 Tbsp of cornflour mixed into a slurry with water 5 minutes before you want to serve the sauce.

If you want to make yours a deconstructed version too then simply cook the onion, capsicum and carrot in a separate pan to the sauce mix.


Have you tried this recipe? Let us know how it turned out in the comments below or snap a picture of your creation and post it over on our Facebook or Instagram pages using the hashtag #babyviewpics .


Gemma Knight - BioGemma is a kiwi Mum of one and is the Editor for The Baby View. She also works with preschool children, loves cooking, loves sunshine, loves chocolate and loses countless hours at a time looking at cute baby pictures on Instagram!

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