SPICY AND TANGY NOODLE WITH BLACK GARLIC

I was super excited to see black garlic at Trader Joe’s last week. I seriously did not expect to see an exotic ingredient like black garlic at TJ, imported from Japan too. I was first introduced to black garlic when I was still working in Singapore 7 years ago. Black garlic got its look from the regular white garlic being aged for some period of times and they do call it fermentation, but no bacterial or yeast are involved in the process. It is very high in antioxidant property. It looks very unappetizing ha..ha..! it’s all black and you are wondering if this stuff is any good! and it is! Very good! It is very mild,sweet and lightly tangy in nature. It doesn’t smell or taste like a regular raw garlic and if you think you will get bad breath from it, no you won’t! It is great as a snack or to enjoy with your favorite food, which in this case with a bowl of noodle !!

SPICY AND TANGY NOODLE WITH BLACK GARLIC (4 servings)

Marvellina

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Ingredients Method

Ingredients

  

• 1 lb of spaghetti or linguine
• 1 bulb of garlic peeled and finely minced
• 3 stalks of fresh green onions finely chopped
• 2 Tbsp of extra virgin olive oil
• 1 Tbsp of sesame oil
• 4 Tbsp of store-bought red chili paste with or without garlic, it's up to you
• 4 Tbsp of Chinese black vinegar available at Asian grocery store
• 3 Tbsp of soy sauce or more to your taste
• 2 Tbsp of sesame seeds
• 1 Tbsp of water
• 4-6 oz left-over shredded chicken meat / Rotisserie chicken or whatever meat or non-meat you prefer
• Fresh cilantro leaves for garnish
• Black garlic I got mine from Trader's Joe

Method

 

1. Cook the noodle as directed on the package. Preheat the leftover chicken or meat you use in microwave
2. While the noodle is cooking, In a large mixing bowl, prepare the sauce by mixing garlic , green onions, olive oil and all the way to water. Stir to mix everything. Add in the cooked noodles and tossed to make sure the sauce is coating the noodles. Garnish with some shredded chicken meat, fresh cilantro leaves. Serve cold or at room temperature with black garlic on the side

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