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

Vegetable Lo Mein with Asian Stir-Fry Infused Olive Oil

Vegetable Lo Mein with Asian Stir-Fry Infused Olive Oil is an easy 25-minute noodle dinner made with lo mein noodles, crisp vegetables, garlic, ginger, soy sauce, and Garden Infuzions Asian Stir-Fry Infused Olive Oil. This quick vegetarian lo mein recipe delivers restaurant-style flavor with fresh ingredients and a glossy homemade stir-fry sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese-Inspired
Calories: 365
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces Lo Mein Noodles or spaghetti in a pinch
  • 3 tablespoons Asian Stir-Fry Infused Olive Oil divided
  • 2 tablespoons Low-Sodium Soy Sauce plus more to taste
  • 1 tablespoon Hoisin Sauce for sweetness and depth
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Toasted Sesame Oil for finishing flavor
  • 2 teaspoons Fresh Ginger grated
  • 3 cloves Garlic minced
  • 1 cup Mushrooms sliced
  • 1 cup Napa Cabbage thinly sliced
  • 1 cup Snow Peas trimmed
  • 1 large Carrot julienned or thinly sliced
  • 1 large Red Bell Pepper thinly sliced
  • 3 Green Onions sliced, divided
  • 1 tablespoon Sesame Seeds optional garnish

Method
 

  1. Equipment: Large pot, colander, wok or large skillet, tongs, small mixing bowl, whisk, cutting board, chef’s knife.
  2. Prep Time: 10 minutes
  3. Cook Time: 15 minutes
  4. Total Time: 25 minutes
Cook the Noodles (6 minutes):
  1. Cook lo mein noodles according to package directions until just tender. Drain well and set aside. If the package recommends rinsing, rinse briefly under warm water and drain again.
Make the Sauce (2 minutes):
  1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, grated ginger, and minced garlic. Set the sauce near the stove.
Stir-Fry the Vegetables (6 minutes):
  1. Heat 2 tablespoons Asian Stir-Fry Infused Olive Oil in a wok or large skillet over medium-high heat. Add mushrooms, cabbage, snow peas, carrot, bell pepper, and the white parts of the green onions. Stir-fry until the vegetables are crisp-tender and lightly browned in spots.
Toss the Lo Mein (4 minutes):
  1. Add the cooked noodles to the skillet. Pour in the sauce and add the remaining 1 tablespoon Asian Stir-Fry Infused Olive Oil. Toss with tongs until the noodles are glossy and evenly coated. Cook for 1 to 2 minutes until everything is hot.
Garnish and Serve (1 minute):
  1. Top with the green parts of the sliced green onions and sesame seeds if using. Serve hot as a vegetarian main dish or as a side with your favorite Asian-inspired protein.

Nutrition

Serving: 1cupsCalories: 365kcalCarbohydrates: 54gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gSodium: 720mgFiber: 5gSugar: 8g

Notes

For extra protein, add tofu, shrimp, chicken, beef, pork, edamame, or a fried egg. For a spicier vegetable lo mein, stir in chili garlic sauce or crushed red pepper with the sauce. Do not overcook the vegetables; lo mein tastes best when the vegetables stay crisp-tender and the noodles remain springy.

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