This dish is a treat for your taste buds. so many flavours in sweet symphony topped off with original black garlic for surprising bites of balsamic sweetness




  • 2 servings of dry vegan noodles (I used wheat soba noodles)

  • 2 tablespoons sesame oil

  • 1 small red chilli, deseeded for less heat, chopped

  • 1 tablespoon finely grated fresh ginger

  • 3 cups of julienned/spiralised vegetables like: carrots, zucchini, bell peppers and savoy cabbage. In addition to that you can also add fresh bean sprouts, chopped mushrooms, snow peas, spinach… etc.

  • 1 tablespoon Original Black Garlic paste

  • 3 tablespoons light soy sauce

  • 1–2 tablespoon of mirin (optional)

  • 8 chopped Original Black Garlic cloves

  • 2 spring onions, chopped

Cook the noodles as per instructions on the packaging. In a large pan, heat the sesame oil. Add ginger and chilli and let them sizzle for about 2 minutes over a medium heat.


Add your julienned and chopped vegetables. Keep turning and tossing your vegetables as they cook until they halved in volume. This should take about 3-5 minutes. You can cook them longer to make them softer or to your preference.


Mix soy sauce with black garlic paste (plus optional marin) and pour this mixture into the pan with the vegetables. Toss and mix for another minute over a high heat. Serve immediately with fresh, chopped spring onions and chopped black garlic cloves scattered over.

TIP: You can turn black garlic cloves into paste by smashing the cloves with fork or a knife and mixing them with 1 tablespoon of water.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.