Step 1

Preheat your own to 400F or 200C.

Step 2

Peel any excess layers or skin off the garlic. Afterwards, chop off the top part of your garlic, around 1/4-inch to expose the cloves.

Step 3

Add a pinch of salt on the garlic and then drizzle some oil over the garlic cloves.

Step 4

Wrap the garlic in some foil and make sure it’s completely covered.

Step 5

Allow the garlic to roast for 30-40 minutes until the centre clove is soft and buttery when punctured with a fork or knife and the cloves easily come off from the skin. Do note that the cooking time can differ depending on the size and age of your garlic.

Step 6

Allow too cool for a few minutes. Afterwards, remove the cloves.

Step 7

You can store the garlic in the refrigerator for up to a week, or even longer and use these as needed.

Step 8

Heat a pot of water for your noodles of choice. I recommend to prepare the sauce before the noodles finish cooking so you can immediately just add the noodles into the sauce when cooked. Add the noodles and cook until chewy or al dente.

Step 9

Meanwhile, heat a large pan or skillet over medium heat.

Step 10

Once hot, melt the vegan butter. Add in the miso paste, sugar, sesame seeds, and soy sauces. Mix well.

Step 11

Add in the roasted garlic cloves and then mash with your spatula. You can leave some cloves whole, if you’d like some pieces. Mashing the garlic adds to the richness of the sauce.

Step 12

Add in the enoki mushrooms or other mushrooms/veggies of choice and cook for a few minutes.

Step 13

Meanwhile, drain the noodles from the water if these are chewy and cooked to your liking. Immediately add the noodles into the pan with the sauce. Mix well and allow the noodles to cook for 2-3 more minutes over medium. Feel free to season with more soy sauce, to taste, if needed.

Step 14

Finish the noodles with a generous drizzle of sesame oil.

Step 15

Serve the noodles and top with some chopped scallions/green onions, if using. Enjoy while hot!