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250ml Asian Stir-Fry Infused Olive Oil Blend with lemongrass and garlic
Garden Infuzions

Spicy Garlic Vegetable Noodle Bowl with Asian Stir-Fry Infused Olive Oil

Spicy Garlic Vegetable Noodle Bowl with Asian Stir-Fry Infused Olive Oil is a quick vegetarian noodle recipe with lo mein noodles, crisp vegetables, and a glossy spicy garlic ginger sauce. Garden Infuzions Asian Stir-Fry Infused Olive Oil adds bold stir-fry flavor to every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces Lo Mein Noodles or spaghetti noodles
  • 3 tablespoons Asian Stir-Fry Infused Olive Oil divided
  • 2 cups Broccoli Florets cut small
  • 1 cup Carrots julienned or thinly sliced
  • 1 cup Red Bell Pepper thinly sliced
  • 1 cup Snow Peas trimmed
  • 1 cup Shiitake Mushrooms sliced
  • 2 cups Baby Bok Choy chopped
  • 1 cup Red Cabbage thinly sliced
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated
  • 1/4 cup Low-Sodium Soy Sauce
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Honey or brown sugar
  • 1 teaspoon Chili Garlic Sauce adjust to taste
  • 1 teaspoon Toasted Sesame Oil optional finishing flavor
  • 2 teaspoons Cornstarch
  • 2 tablespoons Water
  • 2 tablespoons Green Onions sliced, for garnish
  • 1 tablespoon Toasted Sesame Seeds for garnish
  • 1 tablespoon Fresh Cilantro optional garnish
  • 1 small Red Chili Pepper thinly sliced, optional garnish

Method
 

  1. Equipment: Large pot, colander, wok or large skillet, small mixing bowl, whisk, tongs, cutting board, chef’s knife.
  2. Prep Time: 15 minutes
  3. Cook Time: 15 minutes
  4. Total Time: 30 minutes
Cook the Noodles (5 minutes):
  1. Cook lo mein noodles according to package directions until just tender. Drain well and toss with 1 tablespoon Asian Stir-Fry Infused Olive Oil to prevent sticking.
Make the Spicy Garlic Sauce (3 minutes):
  1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, chili garlic sauce, toasted sesame oil, cornstarch, and water until smooth.
Stir-Fry the Vegetables (7 minutes):
  1. Heat 2 tablespoons Asian Stir-Fry Infused Olive Oil in a wok or large skillet over medium-high heat. Add broccoli, carrots, bell pepper, snow peas, mushrooms, bok choy, and red cabbage. Stir-fry until crisp-tender and brightly colored.
Add Garlic and Ginger (1 minute):
  1. Add minced garlic and grated ginger to the skillet. Stir constantly for about 1 minute, just until fragrant.
Toss the Noodles and Sauce (2 minutes):
  1. Add the cooked noodles and spicy garlic sauce to the skillet. Toss well until the noodles and vegetables are evenly coated and the sauce turns glossy.
Garnish and Serve (1 minute):
  1. Serve hot with sliced green onions, toasted sesame seeds, cilantro, and optional red chili pepper slices.

Nutrition

Serving: 1bowlCalories: 385kcalCarbohydrates: 57gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gSodium: 720mgFiber: 6gSugar: 10g

Notes

Adjust the chili garlic sauce to make the noodle bowl mild, medium, or spicy. For extra protein, add tofu, chicken, shrimp, beef, or scrambled egg. If the noodles tighten after cooling, reheat with a splash of water, broth, or soy sauce.

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