Set aside about a clove's worth of finely minced garlic. In a frying pan, add the remaining garlic and half of the vegetable oil over medium-low heat. Cook until it turns light brown and fragrant, then let it cool.

In a blender, combine the remaining vegetable oil, black garlic, soy sauce, nutritional yeast, toasted sesame oil, and onion powder. Once the fried garlic cools, add it to the mix and blend until smooth.

Boil fresh noodles according to package directions until al dente. Transfer directly to a serving bowl, reserving some boiling liquid.

Drizzle prepared Triple Garlic Sauce over the noodles, along with a ladle of reserved boiling liquid to achieve the perfect emulsion.

Toss the noodles gently with the sauce until evenly coated. Adjust seasoning and add more boiling liquid if they start to stick together.

Garnish with chopped scallions and freshly cracked black pepper before serving.