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!
- 2 whole garlic bulbs
- 1 black garlic bulb
- 3–4 tablespoons oil
- In a small bowl, combine all the ingredients under ‘Sauce’ and set it aside for later
- [If you are using spaghettini] 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 spaghettini and cook it for 4-5 minutes. Drain the spaghettini and rinse with cold water and set the noodles aside for later.
- [If you are using vermicelli] Add the vermicelli into a large bowl and pour boiling water until the noodles are fully submerged. Cover it with a plate and let it cook for 1 minute and drain once it is soft. Rinse with cold water and set aside for later.
Roasting the Garlic
- Pre-heat oven to 400F (242C)
- Peel off a few layers of skin from the garlic bulb, but keep a few layers on so the garlic bulb stays intact
- On a cutting board, cut the garlic top off the garlic horizontally. Cut far enough down that so that you are cutting the tops off all of the cloves but don’t throw the top away.
- Place the bottom of the garlic in a large piece of foil and drizzle oil on it liberally
- (Optional) Sprinkle a pinch of salt over the oil and garlic
- 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
- Once the oven has reached 400F (242C), 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, it it’s mushy then it’s done – if it’s not then continue to cook it until it is soft)
- Once it is done, remove it from the oven and let it cool before handling it.
Preparing the Garlic Mash
- 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)
- Peel the black garlic.
- With a fork, mash the black garlic and roasted garlic together.
- 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.
Putting It Together
- In a frying pan, add 2-3 tablespoons of oil with 2 tablespoons of butter and set the stove to medium low heat.
- 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)
- Bump up the heat to medium heat and add in the noodles and mix the garlic mash into the noodles for about 1 minute
- 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
- Plate it up, and Enjoy! 🙂
- This recipe also works great with vermicelli rice noodles, although I would recommend using 1 bulb of garlic instead of the 2 I recommend in the recipe card!
- 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.
- Serving Size: 1 Serving
- Calories: 993 cal
- Sugar: 7 g
- Sodium: 911 mg
- Fat: 56 g
- Carbohydrates: 108 g
- Fiber: 4 g
- Protein: 17 g
Keywords: garlic noodles, noodles