
Green & Garlic Noodles
20m
This recipe aims to make the most delicious noodles while using as many green, summer vegetables as possible.
If wild garlic isn't available, just add more roasted garlic.
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Preheat the oven to 125 °C
Fill a pan halfway with water and bring it to a boil over high heat
Place 2 garlic cloves on a sheet of aluminum foil and drizzle them with olive oil
Wrap them and transfer to a baking pan. Bake them for 20m until very soft
Add 350 g of ramen noodles to the boiling water. Cook according to the manufacturer's instructions. Drain the noodles and reserve the water
Transfer 2 tbsp of the cooking water to a bowl. Discard the rest
Fill a second pan halfway with water and add salt to taste. Bring it to a boil over high heat
Prepare an ice bath
Add 1 cup of picked spinach and 7 wild garlic leaves to the salted water. Blanch for 30s until deep green. Transfer directly to the ice bath until cool
Squeeze the spinach and wild garlic with your hands to remove excess liquid. Transfer them to a container
Remove the garlic cloves from the oven. Let them cool enough to touch. Peel them
Add the blanched spinach and wild garlic to a blender
Add the reserved cooking water
Add 1 tsp of brown sugar and 1 tsp of miso paste
Add 1 tsp of sesame oil and 1 tsp of rice wine vinegar
Add the roasted garlic cloves
Add 1 tsp white soy sauce and 2 tbsp of vegetable oil. Blend on high speed until smooth
Peel the outer layer of 2 spring onions and thinly slice them
Thinly slice ½ of leek diagonally
Remove the tough ends of 6 pieces of broccolini and cut them into medium pieces
Add 1 tbsp of vegetable oil to a pan over medium-high heat
Add the chopped leek and broccolini. Stir fry until tender and colored
Turn the heat to low. Add the noodles and stir fry until warm and mixed in
Turn off the heat. Add the green and the garlic sauce. Stir to incorporate
Plate the noodles in a bowl using tweezers or a fork
Top with the sliced spring onions and toasted sesame seed to taste. The green & garlic noodles are ready
Enjoy this delicious and healthy pasta!
Yield 2 portions
Ramen Noodle
350 gWild Garlic
7 leavesPicked Spinach
1 cupBroccolini
6 piecesGarlic
2 clovesLeek
½Spring Onion
2Miso
1 tspWhite Soy Sauce
1 tspSesame Oil
1 tspRice Wine Vinegar
1 tspToasted Sesame Seed
to garnishBrown Sugar
1 tspOlive Oil
to drizzleVegetable Oil
3 tbspSalt
to tasteIce Cube
for ice bath
Equipment
Blender