Scarlet Ribbon Chinese Noodles

Serves 3-4

Stir-fried red bell peppers are smothered with a sweet and sour sauce and served over a cushion of pan fried Chinese noodles that are crispy on the outside and creamy inside. To make this dish look appealing, the appearance of the red pepper slices should be uniform and thin. Also, there should be enough sweet and sour sauce on the peppers to saturate the crispy outer layer of the noodle cushion to soften it. You could add some zip to the dish by using a few chile peppers along with the red peppers.

This is a basic recipe for a light Sunday Supper. Other vegetables (such as onions, broccoli and carrots) could be added to the red pepper stir fry for color, taste and/or texture and it could be accented with thin slivers of Smithfield Ham. The Scarlet Ribbon Chinese Noodles should be accompanied by either a green salad or a cold vegetable salad with an oriental vinaigrette dressing to complete the meal.

As in all Chinese dishes, the time consuming part is getting all of the ingredients ready before you start cooking. The cooking part takes less than 10 minutes.

You could make one big cushion in a 10-12" diameter pan and cut it into wedge-size servings or make several small, 4-6" cushions for individual servings.

Basic Ingredients:

3-4 medium size red bell peppers
1 12oz. bag fresh Chinese noodles a thin variety, similar to fettuccini
Chili peppers (optional)
Smithfield Ham (optional)
Other vegetables (optional)
Chinese parsley (mainly decoration, but also to eat)


1 cup cider vinegar
1/4 cup sugar
1/4 cup soy sauce
1/2 cup pineapple juice (optional)
2 TBS ketchup
2-3 large cloves garlic
1 tsp cornstarch powder (2 tsp if you are also using pineapple juice)
1/4-1/3 cup water



  • Cut the peppers in half, lengthwise. Seed them, cut each piece in half again (now you have 4 quarters) and then carefully cut out the inner white membrane with the tip of a sharp knife.

  • Trim off the top and bottom of the quarters so they are exactly the same length. Cut the quarters into thin ribbons and set aside.

  • If you are using Smithfield ham, cut it into very thin slivers and set aside in a small bowl.



Final Cooking:


Scarlet Ribbons: