Green & Garlic Noodles

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!