Recipe Image
Servings:
2
Garlic Noodles
Garlic noodles with double the garlic! Made with oven roasted garlic & black garlic (for it’s umami-ness), these noodles are packed with garlicky flavor & a must try for every garlic lover out there!
Total Time
50min
4.7
3 Ratings
Author: Pups with Chopsticks
Servings:
2
Ingredients
•
9
oz
Spaghetti
or half a pack of thin rice vermicelli
•
2
Tbsp
Butter
•
1/3
cup
Oil
•
2
bulbs
Garlic
•
1
bulb
Black Garlic
•
1
Tbsp
Soy Sauce
•
1
Tbsp
Oyster Sauce
•
1
tsp
Sesame Oil
•
to taste
Salt
Cooking Instructions
1.
In a small bowl, combine
Soy Sauce (1 Tbsp)
,
Oyster Sauce (1 Tbsp)
,
Sesame Oil (1 tsp)
and set it aside for later.
2.
Set the stove to medium high heat, and set a big pot of water on it and wait until the water boils. Once it starts to boil, add in the
Spaghetti (9 oz)
and cook it for 4-5 minutes. Drain the spaghettini and rinse with cold water and set the noodles aside for later.
3.
Preheat oven to 400 degrees F (200 degrees C).
4.
Peel off a few layers of skin from the
Garlic (2 bulbs)
, but keep a few layers on so the garlic bulb stays intact.
5.
On a cutting board, cut the garlic top off the garlic horizontally. Cut far enough down that so that you are exposing the tops off all of the cloves, but don’t throw the top away.
6.
Place the bottom of the garlic in a large piece of foil and drizzle
Oil (3 Tbsp)
on it liberally.
7.
Sprinkle a pinch of
Salt (to taste)
over the oil and garlic.
8.
Place the garlic top back on and close the foil up into a packet, and make sure it is well sealed. Place it on a pan or a cookie sheet to catch any oils that drip during the cooking process
9.
Once the oven has reached 400 degrees F (200 degrees C), put the garlic in for 35-40 minutes. Check at the 30-minute mark if the garlic is mushy when you press a fork against the clove, if it’s mushy then it’s done – if it’s not, then continue to cook it until it is soft.
10.
Once it is done, remove it from the oven and let it cool before handling it. Once the roasted garlic has cooled, remove the cloves from the pods and place them on the cutting board. Save the garlic oil, if there is any left in the foil.
11.
Peel the
Black Garlic (1 bulb)
.
12.
With a fork, mash the black garlic and roasted garlic together.
13.
Once they are well combined, put it into a bowl and add 3-4 tablespoons of oil and any garlic oil from the foil into the bowl and continue to mix everything together until you have a soft black garlic mash. Set this aside.
14.
In a frying pan, add 2-3 tablespoons of
Oil (2 Tbsp)
with
Butter (2 Tbsp)
and set the stove to medium low heat.
15.
Once the butter has melted, add the garlic mash into the oil and toast it for 3-5 minutes, spreading it out as much as you can into a thin single layer on the pan while keeping the garlic moving so it doesn’t burn.
16.
Bump up the heat to medium heat. Add in the noodles and mix the garlic mash into the noodles for about 1 minute.
17.
Add in the sauce and continue to flip and mix the noodles so they get an even distribution of garlic mash and sauce on it. Cook it for about 2-3 minutes.
18.
Plate it up, add some extra sesame seeds for garnish.
Author's Notes
If you can’t get a hold of black garlic, you can substitute it with 1 teaspoon of aged modena balsamic vinegar (which is more syrupy and less acidic) and 1/2 tablespoon of honey. Normal balsamic vinegar is too acidic to be a good substitution so if you can’t find the aged modena balsamic vinegar you can just substitute it with 1/2 tablespoon of honey but it won’t be a 100% true substitution.
Nutrition Per Serving
CALORIES
1065
FAT
54.7 g
PROTEIN
22.3 g
CARBS
117.7 g
