I don’t really know how to describe this.
Ingredients:
Per serving:
- 3-4 garlic confit cloves
- 1 serving of your chosen noodles (I used ramen)
- 2 scallions, chopped
- pepper, to taste
- 2 tablespoons hot sesame oil
- 1 tablespoon gochujang
- 1/2 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/4 cup grated parmesan, plus extra as garnish
Instructions:
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For garlic confit - preheat oven to 350 degrees. Peel garlic cloves and place them in an oven safe container. Submerge the cloves in olive oil and roast in the oven for ~45 minutes. Pro tip: they have a decent shelf in the fridge so I like to use 2 garlic heads at a time with ~1 cup olive oil and reserve the rest of the cloves for other uses.
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Cook the noodles according to directions on the package. Drain and set aside after reserving 2 cups of the water.
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In a bowl, add the scallions and pepper. Pour your hot sesame oil over it and give it a mix.
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Add your gochujang, rice vinegar, and soy sauce. Give it another good stir.
- Add your garlic cloves from garlic confit.
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Using a fork, break apart the garlic cloves and mix into the sauce until fully incorporated.
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Add your noodles and parmesan to the sauce and stir to combine. Add reserved noodle water - feel free to adjust quantity of water to your preferred noodle soup consistency.
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Garnish with some more parmesan and pepper. Enjoy!