Last week I wrote about experimenting with aged black garlic for the first time after my friend Veronica gave me a few cloves to experiment with at home. I tried it in eggs, kung pao chicken, and just eating it straight. And today, black garlic soba noodles.
To recap, aged black garlic is a Korean ingredient that has gotten popular in recent years. Whole garlic cloves are fermented in machines to develop the black color and an earthy, tangy, and slightly sweet flavor. You can just eat the chewy cloves whole or chop them up and cook with them.
I tweaked my usual method of preparing soba noodles every so slightly. I sautéed the garlic with kale and shiitake mushrooms (it's mellow woodsiness goes really well with the garlic's flavor.) Then I whisked together some soy sauce, sesame oil, rice wine, Chinese black vinegar, and chili sauce to coat the noodles and vegetables. A very easy, satisfying lunch!Read More