Black Garlic Shanghai Noodles
with Hoisin & Ginger
Cooking time
10 minutes
Servings
2/4
Calories
580 /serving
Black garlic is the dark lord of aromatics. Carefully fermented, it’s sweet, tangy and sticky, with a taste that hints at a mellow aged balsamic. Paired with some powerful umami ingredients, it brings subtle energy to this 10-minute Asian toss up of fresh Shanghai noodles, celery and broccoli.
We will send you:
- 300g Broccoli florets
- 15ml Ginger paste
- 1 Black garlic clove
- 3 Celery stalks
- 15ml Toasted sesame oil
- 16g Nutritional yeast
- 30ml Ponzu lime sauce
- 30ml Hoisin sauce
- 225g Fresh Shanghai noodles
Contains: Sesame, Soy, Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
16 g
Saturated Fat
2 g
Sodium
1110 mg
Total Carb
91 g
Sugars
13 g
Protein
22 g
Fibre
8 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, roughly chop the garlic into a paste.
- Thinly slice the celery crosswise on an angle.
- Roughly chop the broccoli.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the broccoli and celery. Sauté, 3 to 4 min., until beginning to brown.
- Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the vegetables are tender; season with S&P.
Make the sauce & combine the noodles
- To the pan, add the hoisin, sesame oil, ponzu and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the noodles and nutritional yeast. Cook, stirring often, 1 to 2 min., until coated and combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls. Bon appétit!
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