Serves 4
Ingredients:
Stir Fry Sauce:
1 tablespoon cornstarch
1/4 cup low-sodium soy sauce
1/4 cup chicken or vegetable broth
2 tablespoons Black Garlic Infused Balsamic
2 tablespoons Cilantro & Garlic White Balsamic
2 tablespoons Roasted Garlic Infused Olive Oil
2 teaspoons Roasted Sesame Oil
1 cup snap peas, chopped
1 cup baby broccoli or broccolini, chopped
1 cup mushrooms, sliced
1/2 cup red bell pepper, chopped
1/2 cup carrots, chopped
1 pound fettuccini or wide lo mein noodles, cooked according to the instructions on the package and cooled
1/2 cup fresh scallions, chopped
4 fried eggs
1-2 tablespoons garlic chili paste
2-3 tablespoons fried garlic (optional)
Instructions
Place cornstarch, soy sauce, broth, Black Garlic Infused Balsamic, Cilantro and Garlic White Balsamic, one tablespoon of Roasted Garlic Infused Olive Oil, and one teaspoon of Roasted Sesame Oil in a medium bowl. Whisk to combine the stir-fry sauce. Set aside.
Now, let's bring some color and flavor to our dish. Heat the remaining (1) tablespoon Roasted Garlic Infused Olive Oil and (1) teaspoon Roasted Sesame Oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the vibrant mix of veggies (peas, broccoli, mushrooms, bell peppers, and carrots). Stir fry them for 3-4 minutes or until they're tender-crisp. Then, add the sauce, stir to combine with the veggies, and let it simmer. After 2 minutes, when the sauce has thickened slightly, it's time to add the cooked noodles. Toss the noodles in the sauce until they're reheated and thoroughly coated, which should take about 2 minutes.
To serve, divide the noodles between plates or bowls and top with scallions, fried eggs, chili garlic paste, and fried garlic.
