Roasted Garlic Szechuan Inferno Noodles

Ingredients

For the roasted garlic

• 2 whole heads garlic
• 2 teaspoons neutral cooking oil
• A small pinch of salt

For the noodles and vegetables

• 360 g dried wheat or ramen noodles, such as Hakubaku Organic Ramen Noodles
• 1 tablespoon neutral cooking oil
• 225 g mushrooms, thinly sliced
• 3 baby bok choy, chopped, or 3 cups shredded Napa cabbage
• 1 medium carrot, cut into thin matchsticks
• 4 green onions, thinly sliced, white and green parts separated

For the Szechuan Inferno sauce

• 3 tablespoons HOFFEE Szechuan Inferno Toffee Hot Sauce, plus more for serving
• 2 tablespoons soy sauce, such as Lee Kum Kee Soy Sauce
• 1 1/2 tablespoons genuine rice vinegar, such as Marukan Genuine Brewed Rice Vinegar
• 2 teaspoons pure sesame oil, such as Lee Kum Kee Pure Sesame Oil
• 2 teaspoons finely grated fresh ginger
• 1/3 cup reserved noodle cooking water, plus more as needed

For serving

• 2 teaspoons toasted sesame seeds
• Reserved green onion tops
• Optional: chopped roasted peanuts, crispy garlic or a soft-boiled egg

Instructions

1. Roast the garlic. Heat the oven to 200°C / 400°F. Slice about 6 mm / 1/4 inch from the top of each garlic head to expose the cloves. Drizzle with 2 teaspoons oil, sprinkle lightly with salt and wrap tightly in foil. Roast for 35 to 45 minutes, until the cloves are golden, soft and easily squeezed from their skins.
2. Make the sauce. Squeeze the roasted garlic into a medium bowl and mash it into a smooth paste. Whisk in Szechuan Inferno, soy sauce, rice vinegar, sesame oil and ginger. The noodle water will be added after the noodles are cooked.
3. Cook the noodles. Bring a large pot of water to a boil. Cook the noodles according to the package directions, stopping about 1 minute before they are fully tender. Reserve at least 1/2 cup of the cooking water, then drain the noodles.
4. Stir-fry the vegetables. Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add the mushrooms and cook for 3 to 4 minutes until browned. Add the carrot, bok choy or cabbage, and the white parts of the green onions. Cook for another 2 minutes, keeping the vegetables slightly crisp.
5. Toss everything together. Add the drained noodles to the skillet. Whisk 1/3 cup noodle water into the sauce, then pour it over the noodles. Toss continuously for 1 to 2 minutes until every strand is glossy and coated. Add another splash of noodle water if the sauce becomes too thick.
6. Finish and serve. Divide the noodles among four bowls. Top with sesame seeds, green onion tops and any optional garnishes. Serve immediately with extra Szechuan Inferno at the table.

Tips for the best noodles

Do not overcook the noodles. Finishing them in the skillet lets them absorb the sauce without turning soft.

Reserve the noodle water. Its starch helps the roasted garlic and hot sauce cling to the noodles.

Adjust the heat gradually. Use 2 tablespoons of Szechuan Inferno for a milder dish, 3 tablespoons for medium-bold heat, or 4 tablespoons for a stronger kick.

Add protein. Seared tofu, sliced chicken, shrimp or ground pork can be cooked before the vegetables and added back during the final toss.

Storage and reheating

Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a tablespoon or two of water. Finish with a fresh drizzle of Szechuan Inferno to wake the flavours back up.

Frequently asked questions

Can I make this gluten-free?

Use gluten-free rice noodles and a certified gluten-free tamari in place of wheat noodles and regular soy sauce. Always check the labels of every packaged ingredient.

Can I roast the garlic ahead of time?

Yes. Roast and refrigerate the garlic in a sealed container for up to 3 days, then bring it to room temperature before mixing the sauce.

What noodles work best?

Chewy wheat noodles, ramen, Shanghai-style noodles or fresh lo mein all hold the sauce well. Rice noodles also work but should be handled gently to prevent breaking.