Ginger Garlic Noodles with Lemongrass & Ginger Infused Olive Oil Blend

These ginger garlic noodles bring together glossy noodles, crisp scallions, fragrant garlic, fresh ginger, and a savory-soy finish for a bowl that tastes bright, comforting, and deeply satisfying. The Lemongrass & Ginger Infused Olive Oil Blend layers citrusy lemongrass and warm ginger into every strand, giving the sauce a lively aroma and a clean, flavorful finish that makes the whole dish feel special. It’s quick enough for a busy night, but still lovely for a cozy dinner at home or an easy meal with friends.

Garden Infuzions

Ginger Garlic Noodles with Lemongrass & Ginger Infused Olive Oil Blend

Silky noodles, sizzling garlic, and fresh ginger come together with the bright citrus warmth of Lemongrass & Ginger Infused Olive Oil Blend for a fast, flavorful bowl that feels cozy and lively at the same time.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces lo mein noodles or spaghetti
• 3 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
• 2 tablespoons neutral oil
• 4 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 2 scallions thinly sliced
• 1 cup shredded carrots
• 1 tablespoon sesame seeds
• 1 tablespoon lime juice
• Salt to taste

Equipment

• 1 Large pot For boiling the noodles
• 1 Large skillet or wok For building the sauce and tossing the noodles
• 1 Tongs or Chopsticks For mixing and serving
• 1 set Measuring cups and spoons For accurate portions

Method

 

Instructions

1. 1. Bring a large pot of salted water to a boil and cook the noodles according to package directions until just tender. Drain and set aside.
2. 2. In a large skillet or wok over medium heat, warm the Lemongrass & Ginger Infused Olive Oil Blend with the neutral oil.
3. 3. Add the garlic and ginger and cook for 30 to 45 seconds, stirring constantly, until fragrant.
4. 4. Stir in the soy sauce, rice vinegar, honey, toasted sesame oil, and crushed red pepper flakes. Let the sauce simmer for 1 minute.
5. 5. Add the drained noodles, scallions, and carrots to the skillet. Toss well until the noodles are evenly coated and the vegetables are warmed through.
6. 6. Finish with lime juice, sesame seeds, and salt to taste. Serve right away while glossy and hot.

Notes

For the best texture, avoid overcooking the noodles and keep the sauce moving in the pan once the garlic goes in. If the noodles seem dry after tossing, add a splash of hot water to loosen everything. The blend’s lemongrass and ginger notes make the dish taste bright without needing a long ingredient list.

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Recipe Tips

• Cook the noodles just until tender, then rinse briefly if needed so they stay springy.
• Keep the garlic moving in the pan so it turns fragrant without taking on too much color.
• Toss the noodles with the sauce while they’re still warm so everything coats evenly.

Serving Suggestions

• Serve with cucumber slices or a simple green salad for a fresh side.
• Add sautéed shrimp, tofu, or seared chicken if you want more heft in the bowl.
• Finish with extra scallions and sesame seeds for a little crunch.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
• These noodles are best enjoyed soon after cooking, while the texture is still silky.

Variations

• Use rice noodles or lo mein noodles if you want a different texture.
• Add mushrooms, snap peas, or shredded carrots for more vegetables.
• Stir in chili crisp or red pepper flakes if you want more heat.

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