Black Garlic Recipe
Oodles of Noodles … add black garlic, prawns and a sauce
Simple, Quick & DELICIOUS !
This dish is loosely based on Singapore Noodles, however you can use any wok ready noodles. Prawns add a layer of decadence, sneak in some green vegetables, and you’ve just put a delicious balanced meal on the table.
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Effortless Elegance: Exploring Black Garlic and Prawn Magic
Both prawns and black garlic require little or no cooking making them a great combination for a quick and easy meal.
The intriguing complexity of black garlic blends superbly with the delicate sweetness of prawns. Black garlic’s fermentation process imparts a mellow, almost balsamic-like richness to its taste. This richness complements prawns by providing a deep backdrop that elevates their natural sweetness and enhances their overall flavour adding subtle hints of molasses-like sweetness. There is no need to cook black garlic; just add it directly to your dish, as the gentle flavours of black garlic will infuse without the need for additional cooking.
Black Garlic Noodles is a recipe that comes together in 5-10 minutes; as the noodles are tossed with prawns and vegetables, add the delicate cloves of black garlic just a few minutes before your are ready to serve. Plate up and Enjoy!
Black Garlic Noodle Recipe – how to make
Stir-Fry in Seconds: Unleash Flavor with Wok-Ready Noodles
“Wok-ready noodles” generally refer to noodles that have been pre-cooked or partially cooked and are ready to be quickly stir-fried in a wok or skillet. These noodles are designed to save time and effort in the cooking process while still delivering a tasty and satisfying meal. They are commonly used in Asian cuisine, where stir-frying is a popular cooking method.
- Fresh Egg Noodles: These are soft and slightly chewy noodles made from wheat flour and eggs. They have a rich flavour and are often used in dishes like chow mein. They cook quickly and absorb flavours well.
- Rice Noodles: Made from rice flour and water, rice noodles are thin and translucent. They come in various widths and are popular in dishes like Pad Thai and Vietnamese pho.
- Udon Noodles: These thick, chewy Japanese noodles are made from wheat flour and water. They have a neutral flavour and are often used in hot soups or stir-fried dishes.
- Soba Noodles: Another type of Japanese noodle, soba noodles are made from buckwheat flour and have a nutty flavour. They can be served hot or cold.
- Glass Noodles (Cellophane Noodles): These are made from mung bean starch and become translucent when cooked. They have a slightly slippery texture and are common in Asian salads and soups.
- Hokkien Noodles: Originating from Southeast Asia, Hokkien noodles are thick and slightly chewy, made from egg and wheat flour. They are versatile and work well in stir-fries and noodle dishes.
- Shanghai Noodles: These wheat-based noodles are thicker than egg noodles but thinner than udon. They have a nice chewiness and are often used in stir-fry dishes.
- Somen Noodles: Thin Japanese wheat noodles that cook very quickly. They are often served cold in summer dishes.
These wok-ready noodles are often packaged in individual portions and can be found in the refrigerated section of grocery stores. They offer convenience and a quick cooking time, making them a great choice for busy weeknight meals or whenever you’re craving a delicious stir-fry.
Black Garlic Noodle Recipe
Black Garlic Noodle Recipe
Equipment
- wok or skillet
- small mixing jug
- marinating dish
- chopping board
- sharp knife
Ingredients
- 440 gms wok ready noodles
- 500 gms green prawns butterflied (cut in half lengthwise)
- olive oil for sauteing
- 1/2 onion diced
- 1 cup brean shoots
- 4 spring onions finely sliced
- 80 gms snow peas halved diagonally
- 1 green capsicum sliced into strips
- 4 cloves black garlic diced with wet knife
- pinch of chilli flakes opotional
- 2 eggs
- 1/2 teasp black garlic paste
Marinade
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 1/2 cup hoysin sauce
- 1 teasp sesame oil
- 2 teasp curry powder
Instructions
- mix all marinade ingredients together, pour half over prawns to marinate for 1/2 hour
- whisk eggs and black garlic puree together
- place noodles in a jug and briefly soak in hot water
- heat oil in wok or skillet, fry prawns until just cooked, remove from pan and loosely cover to keep warm
- wipe out skillet, heat little extra oil and saute onion until transparent
- add snow peas, greeen capsicum, spring onion whites
- push vegetables to one side and add egg mixture to bottom of pan
- cook egg thoroughly then chop roughly
- drain noodles and add to pan with bean shoots, prawns and dried chilli flakes
- pour over remaining marinate and toss to combine
- sprinkle with diced black garlic and the green spring onion tops
Notes
Black Garlic Noodle Recipe
ÂTop Tips for Black Garlic Noodle
As with all Asian dishes it’s important to have all ingredients ready before you start cooking. There are many brands of Hoysin sauce and they vary in flavour. Look for a darker coloured sauce as it has a richer deeper flavour. Heating the noodles in hot water before adding to the pan is beneficial in several ways:-
- Stops them from clumping together.
- Maintains their tenderness and slightly chewy texture.
- Helps to retain the cooking temperature in the pan, thus ensuring they quickly absorb the flavours of the seasonings without the ingredients becoming mushy.
Black Garlic Noodle – Table of Contents
Black Garlic Noodle Recipe (with prawn & egg)
Noodles Your Way: Unleash Creativity with Alternatives and Add-Ons
Singapore Noodles often include shredded pork or chicken. If making for guests, I will marinate a pork fillet in the same marinade (make double quantity). Sear it in a pan, then pop the same pan in the oven for 10 minutes. Rest and slice the fillet. Arrange the small slices around the noodles and serve. Of course, you may prefer to use a different port cut or chicken breast, shred the meat, and stir through black garlic noodles before serving.
My preference is for green vegetables as they add a burst of vibrant colour and a refreshing crunch. But any Asian vegetables of your choosing will work just as well. Try red capsicum, julienned carrots, celery or cabbage. Whatever is in the fridge that your family enjoy.
Did you know Singapore noodles is not an authentic Singaporean dish?
The origin of Singapore noodles is questionable, but one thing is definite, they did not originate in Singapore. The term “Singapore Noodles” typically refers to a stir-fried noodle dish often found on the menus of Asian restaurants in various parts of the world, particularly in Western countries.
The name is a misnomer, and the dish is more likely a product of cross-cultural culinary influences and adaptations. It’s a reminder that food can often take on new forms and meanings as it travels and evolves across different countries and cultures.
Do you put egg in Singapore noodles?
Traditionally the simple answer is yes. Some recipes require you to make an omelette other suggest a scrambled egg. But I say, whatever works for you and if you dont enjoy eggs dont add them. You will note that I have added a little black garlic puree to the egg in my recipe. Although this dulls the colour it adds a lovely creamy texture with a hint of balsamic flavour.
Conclusion
Black Garlic Noodle Recipe
Every chef and home cook has their own version of Singapore noodles, so why not start experimenting and make your own signature version? Black garlic noodles is a one-pot (wok) dish, quick and easy to make for a weeknight dinner; adapt it to suit your fridge and pantry supplies. It will soon become a family favourite.
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