Black Garlic Noodle Recipe
Singapore noodles with prawns and black garlic
Servings: 4
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
Top 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.