Servings: 2-3 people
Ingredients:
- 7 oz (1 pack) Javara Gourmet Veggie Noodle
- 1 large bunch of kale (around ½ lb), wash and remove tough stems, roughly shredded
- 3 tbsp Salted Butter
- 2 tbsp Coconut Oil or olive oil
- 6 Garlic cloves, peeled and crush with 1tsp of salt to make a coarse paste
- 1 to 2 Whole red chili peppers (optional or to taste)
- 2 tsp Black peppercorns, freshly cracked
- 1 cup (4 oz) Pecorino or parmesan cheese, grated
Cooking Methods:
- Boil water in a large pot then add noodle, 1tbsp of cooking oil, and a generous pinch of salt.
- When the noodle is boiling simultaneously, prepare the butter caramelization as follows:
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- Place the butter in a pre-heat saucepan over medium heat
- When all butter dissolves, turn into low heat, add the freshly cracked black pepper and let it caramelized
- When it turns brown, stir through garlic paste until fragrant
- When the noodle is cooked for around 3 minutes, take a ladleful of noodle water and adding it to the caramelized butter, stir through and turn the heat off.
- Meanwhile, add the kale on top of the noodle and blanch for about 1-2 minutes.
- With the tong, take and toss the noodle and kale to the pan of caramelized butter and garlic, add another ladle of noodle water, give a good mix.
- Add the pecorino cheese and use the tong to stir through the cheese and toss to the serving plates.