Sweet and Sour Noodles
4
15 minutes
15 minutes
The Black Mission Fig Dark Balsamic Vinegar creates a beautifully complex sweet-sour profile with subtle fig undertones that elevate this dish beyond traditional sweet and sour recipes. The Tuscan Herb Infused Olive Oil adds Mediterranean aromatics that complement the Asian-inspired flavors perfectly, creating a unique fusion dish.
Optional Add-ins: Grilled chicken, shrimp, tofu, or cashews for extra protein and texture.
Ingredients
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- 400g egg noodles or rice noodles
2 tablespoons Tuscan Herb Infused Olive Oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
1 red and 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 200g sugar snap peas
3 green onions, sliced
- Fresh cilantro for garnish
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4 tablespoons Black Mission Fig Dark Balsamic Vinegar
3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 1/2 cup vegetable stock or water
Directions
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In a small bowl, whisk together balsamic vinegar, honey, soy sauce, tomato paste, and vegetable stock until smooth. In a separate small bowl, mix cornstarch with 2 tablespoons water to create a slurry. Set both aside.
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Cook noodles according to package instructions until al dente. Drain well. Toss drained noodles with 1 tablespoon Tuscan Herb Oil to prevent sticking. Set aside.
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Heat remaining 1 tablespoon Tuscan Herb Oil in a large wok or skillet over high heat until shimmering. Add garlic and ginger, stir-fry 30 seconds until fragrant. Add bell peppers and carrots, stir-fry 2-3 minutes. Add sugar snap peas and white parts of green onions, stir-fry 2 minutes more. Vegetables should be tender-crisp.
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Pour sweet and sour sauce into the wok with vegetables. Bring to a simmer. Add cornstarch slurry, stirring constantly until sauce thickens, 1-2 minutes. Add cooked noodles and toss until well coated. If using, add grilled chicken, shrimp, tofu, or cashews and toss to combine.
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Transfer to serving bowls. Garnish with green parts of green onions, and fresh cilantro. Serve immediately while hot.
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