Garlicky Garlic Noodles Recipe

250g garlic cloves, peeled

3-5g whole dried red chillies

Olive oil or rice bran oil, enough to completely cover the garlic.

Stir-fried Minced Pork

1 tbsp vegetable oil

250g pork mince

85g tomatoes, diced

1½ tbsp rice vinegar

Noodles and Sauce

100g dried knife-cut noodles

30g smooth peanut butter

25g soy sauce

15g rice vinegar

10g sugar

5g white sesame seeds

2 tbsp finely chopped garlic

2 tbsp finely sliced spring onion

3 tbsp garlic oil from the garlic confit

To Serve

Hot garlic confit

Marion’s Kitchen Garlic Chilli Crisp

Finely sliced spring onion, optional

Preheat the oven to 100°C (210°F).

Place the garlic cloves and dried chillies in a small ovenproof saucepan or pot. Pour over enough olive oil or rice bran oil to completely cover the garlic. Transfer to the oven and cook for 90 minutes, or until the garlic is beautifully soft and the oil is fragrant. Set aside.

Bring a large saucepan of water to the boil. Cook the knife-cut noodles according to the packet instructions until just tender. Drain and set aside.

Add the diced tomatoes and stir-fry for 1-2 minutes, or until they begin to soften and release their juices. Pour in the rice vinegar and cook for another 3-5 minutes, until the vinegar has reduced slightly and the pork is juicy and well coated.

In a large mixing bowl, combine the peanut butter, soy sauce, rice vinegar, sugar, sesame seeds, chopped garlic, spring onion, garlic confit oil and Marion’s Kitchen Garlic Chilli Crisp. Stir until smooth and well combined.

Add the cooked noodles and stir-fried pork mixture. Toss until every noodle is coated in the rich, garlicky sauce.