Black Garlic Noodles

Anytime I want a quick and flavorful meal, I turn to this delicious black garlic noodles which comes together in a jiffy. A simple sauce made using black garlic, miso, tahini and a few other ingredients adds amazing flavors to any noodles of your choice. This recipe is naturally vegan. Make it with your choice of protein and/or vegetables to make it a completely fulfilling and nutritious meal.

We are also loving these other dishes inspired by East Asian flavors including Crispy Orange Tofu, Thai Yellow Quinoa Curry, Mushroom Sticky Rice with Lotus Root, Thai Basil Fried Rice

More about black garlic

Black garlic is just garlic that is aged in a controlled environment. Traditionally made and used in East Asian cooking, it is known to have higher levels of antioxidants as compared to regular garlic.The resulting product is a black colored garlic where the cloves are pretty indistinguishable and the flavor takes on deep caramelized notes. It also develops a sticky texture during the process. Depending on the sugar content in the fresh garlic that was used, black garlic takes on sweeter or acidic notes.

There are lots of recipes to try and make black garlic at home. However, it does take time(as in weeks!) and there is also the danger of bacterial contamination if not done right. There are plenty of options available online or at at your local grocery /Asian store if you just prefer the convenience of store bought black garlic.

Making the sauce for the black garlic noodles

The sauce for these black garlic noodles is what brings the flavors to the table(pun unintended) here. Place all the ingredients in a blender and blend until completely smooth.

The ingredients you will need for this sauce are

• Black Garlic - I used 3 whole heads of black garlic peeled
• White Miso Paste - This is the mildest version of miso paste
• Tahini - I used regular tahini made from white sesame but you can also use black sesame tahini. It will have a more nuttier taste but it will taste equally good.
• Soy Sauce - I used regular soy sauce but you can swap it with tamari or coconut aminos if you would like
• Rice Vinegar - Use white vinegar or apple cider vinegar if you do. not have rice vinegar on hand
• Ginger - I used fresh grated ginger but you can also add some frozen ginger
• Sesame Oil - Adds some amazing flavor. Use toasted sesame oil if you can get your hands on it.

Bringing the noodles together

Once the sauce is ready, keep it aside. I used the thick udon noodles here but you can choose to make this with any noodles of your choice. Prepare the noodles as per package instructions or make it fresh if you prefer that. Mix in the sauce in the same pan which you used to cook the noodles along with salt to taste and mix well over a small flame.

Once mixed well, remove from the stove. Place in a bowl and top with some sesame oil, toasted sesame seeds and chopped green onions(scallions) before serving.

Storage, Reheating and Meal Prep Tips

For the sauce

You can prepare and store the sauce in the refrigerator for 5-7 days and use it anytime to make the noodles. You can also freeze in a freezer safe container and store up to 3 months. Let the sauce thaw out completely in the refrigerator before using it.

Add the sauce to any noodles/rice of your choice and lightly heat it over the stove before serving.

For the black garlic noodles

I personally find noodles are best when eaten fresh. However if you need to store it for longer, keep it stored in the refrigerator for 2-3 days. If you need to freeze it, place in a freezer safe container and store for up to 3 months.

Reheat in the microwave or the conventional oven. Add some sesame oil and mix gently to coat all the strands which helps break up the clumps if there are any. Top with chopped green onions and toasted sesame seeds before serving.

These black garlic noodles are the perfect solution for those busy weeknights and I bet you will agree too! Please feel free to let me what you think when you give this a try. Leave a comment, question or suggestions below and I will get back soon. You can also follow along on Meta(FB), Instagram or Pinterest.

Recipe