Black Garlic Chili Oil Noodles

• 2 servings noodles of choice used fresh ramen
• 1 bulb black garlic
• 1½ tablespoons chili powder used gochugaru plus more for a spicier version
• 1½ tablespoons vegan oyster sauce (see notes)
• 2 tablespoons light soy sauce
• a drizzle of dark soy sauce for color optional
• 1½ tablespoons neutral oil plus more if needed

chopped scallions

1. Squeeze garlic cloves into a large mixing bowl. Add a drizzle of oil or water and mash the garlic with a fork into a fine paste.
2. Add the chili flakes, vegan oyster sauce, soy sauce, and a drizzle of dark soy sauce (if using).
3. Heat 1 – 1½ tablespoons of oil in a small saucepan to about 225°F (110°C) or right before it starts to smoke.
4. Carefully pour the hot oil on to the garlic mix and quickly stir to combine.
5. Next, bring a pot of water to boil and cook the noodles as directed. I used fresh ramen that only need 2-3 minutes to cook.
6. When noodles are ready, sieve it out and transfer to the garlic mix. Using a pair of chopsticks, quickly toss to combine.
7. Garnish with chopped scallions before serving.

I used a hand-held cooking thermometer to measure the oil temperature

If you have roasted chili flakes, please reduce the oil temperature to prevent the sauce from overcook (it may turn bitter)

If you can’t find store-bought vegan oyster sauce, please use this recipe.