serves
1-2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
1-2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 g long red chillies, stems trimmed
- 250 g peeled black garlic
- 40 g kecap manis
- 7 g salt
- 15 g caster sugar
- 125 g vegetable oil
- 120 g thin egg noodles
- ⅓ cup bean sprouts, trimmed and soaked in iced water
- ¼ cup fried shallots, to garnish
Instructions
- Place the chillies directly on the flame of a stove or on a preheated barbecue grill and cook, turning regularly, until the skins are blackened all over. Place the burnt chillies, black garlic, kecap manis, salt and sugar in a food processor and blend on medium - high speed until it forms a paste. With the motor running, slowly drizzle in the vegetable oil. This will make more sauce than you need for this quantity of noodles, but it will keep refrigerated in an airtight container for up to 3 months.
- Bring a saucepan of water to the boil for blanching the noodles. Place 2 tablespoons of the black garlic sauce in a frying pan and stir over low heat to gently warm through. Cook the noodles in the boiling water for 1 minute, then drain and add to the frying pan with the beansprouts and 50 ml of the noodle cooking water. Increase the heat to high and stir until the sauce evenly coats the noodles. Transfer to a bowl and serve scattered with fried shallots.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
