Last week, I was staring into my fridge after a long day of testing air fryer recipes, craving something simple yet packed with that irresistible garlicky punch. That’s when I whipped up these Vegan Garlic Noodles – a dish that’s become my go-to for those “feed me now” moments. Thin noodles coated in a silky, umami-rich sauce with tons of fresh garlic and a hint of chili heat. No dairy, no fuss, just pure comfort in a bowl.
I remember the first time I tried something like this at a little Asian fusion spot in town. The garlic was so bold it lingered on my breath all evening, but worth every bite. My version amps up the flavors with everyday pantry staples, making it faster and vegan-friendly. It’s that perfect blend of sweet, salty, and spicy that hits different every time.
Whether you’re diving into Vegetarian Asian Noodle Recipes or just need a quick dinner, these noodles deliver. Ready in under 20 minutes, they’re ideal for weeknights when the kitchen feels like a battlefield.
Ingredients for Vegan Garlic Noodles
Gathering these is a breeze – most you’ll already have on hand. The key is fresh garlic for that authentic bite, but we’ll talk tweaks later.
- 8 oz thin spaghetti or ramen noodles (gluten-free if needed)
- 1 small head garlic (about 8-10 cloves), minced
- 4 green onions, thinly sliced (separate whites and greens)
- 1/2 cup canned coconut milk (full-fat for creaminess)
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp vegan oyster sauce or hoisin (optional for depth)
- 1 tsp sesame oil (for finishing touch)
- 1 tsp chili crisp oil or chili flakes (adjust for heat)
- 1 tbsp vegan butter or oil for sautéing
- Salt to taste
How to Make Chili Garlic Noodles Recipe
Start by boiling your noodles according to package instructions – al dente is best so they hold up to the sauce. Drain but don’t rinse; that starch helps everything cling.
While pasta cooks, heat a large skillet over medium. Add vegan butter or a splash of water/oil, then toss in minced garlic and white parts of green onions. Sauté until fragrant and golden, about 2 minutes – watch it closely to avoid burning, or you’ll get bitter notes.
- Pour in coconut milk, soy sauce, vegan oyster sauce, and chili crisp. Stir and simmer 1-2 minutes until thickened slightly.
- Add cooked noodles to the skillet, tossing with tongs to coat evenly. Mix in green onion tops and sesame oil last for freshness.
- Taste and adjust – more chili for kick, soy for salt. Serve hot, maybe with extra chili garlic drizzle on top.
The sauce should be glossy, wrapping each strand like a hug. That garlic aroma fills the house, making everyone hover hungrily.
Pro Tips for Perfect Sesame Oil Pasta Recipe
Fresh garlic changes everything – mince it fine for even cooking. Use thin noodles like angel hair or ramen; thicker ones dilute the sauce.
- Salt your pasta water generously; it seasons from the inside.
- Low heat for garlic prevents bitterness – patience pays off.
- A splash of pasta water loosens sauce if it thickens too much.
- Toasted sesame seeds on top add crunch without effort.
Variations on Chilli Oil Noodles Recipe Easy
Keep it basic or jazz it up. Add mushrooms or tofu for protein – sauté them first with the garlic. For Garlic Chili Noodles Recipe lovers, double the chili oil and sprinkle crushed peanuts.
- Spicy version: Extra chili flakes and sriracha swirl.
- Greens boost: Stir in spinach or bok choy at the end.
- Nutty twist: Swap coconut milk for cashew cream.
- Asian fusion: Top with fried shallots or nori strips.
Troubleshooting Vegan Garlic Noodles
Sauce too thin? Simmer longer or add a cornstarch slurry. Too thick? Pasta water to the rescue. Garlic burnt? Start over – it’s quick anyway. Noodles sticking? More sauce or oil next time.
Ingredient Substitutions
- No coconut milk? Vegan butter + plant milk works.
- Soy-free: Coconut aminos for similar umami.
- Gluten-free: Rice noodles or tamari instead of soy.
- Less garlic: Halve it, though why would you?
Storage and Serving Suggestions
Leftovers keep in an airtight container up to 3 days in the fridge. Reheat with a splash of water or milk to revive sauce. Freezes okay for a month – thaw overnight.
Serve as main with steamed broccoli or edamame. Side salad with sesame dressing pairs perfectly. For parties, portion into bowls with chili oil bottles for DIY heat.
Frequently Asked Questions
Can I make Vegan Garlic Noodles ahead?
Best fresh, but prep garlic and sauce base earlier. Combine last minute.
Are these Chili Garlic Noodles Recipe spicy?
Mild with 1 tsp chili; adjust up for heat lovers.
What noodles work best for Vegetarian Asian Noodle Recipes?
Thin spaghetti, ramen, or rice noodles shine here.
How to store Recipes With Chili Oil leftovers?
Fridge 3 days; reheat gently with liquid.
Gluten-free option for this Specialty Pasta?
Use GF noodles and tamari – done.
Can I add protein to Garlic Chili Noodles Recipe?
Tofu, tempeh, or edamame sautéed in.
Vegan Garlic Noodles
Equipment
- Large pot
- Skillet
- Tongs
Ingredients
- 8 oz thin spaghetti or ramen noodles gluten-free if needed
- 1 small head garlic 8-10 cloves, minced
- 4 green onions thinly sliced, whites and greens separated
- 1/2 cup canned coconut milk full-fat
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp vegan oyster sauce or hoisin optional
- 1 tsp sesame oil
- 1 tsp chili crisp oil or chili flakes
- 1 tbsp vegan butter or oil
- Salt to taste
Instructions
- Boil noodles al dente per package. Drain, don’t rinse. Reserve 1/4 cup pasta water.
- Heat skillet over medium. Add vegan butter, then minced garlic and white green onions. Sauté 2 minutes until fragrant.
- Stir in coconut milk, soy sauce, vegan oyster sauce, and chili crisp. Simmer 1-2 minutes.
- Add noodles, toss to coat. Mix in green onion tops and sesame oil. Adjust with pasta water if needed.
- Serve immediately, garnished with extra chili oil if desired.
Notes
- Use thin noodles for best sauce cling.
- Adjust garlic and chili to taste.
- Reheat with a splash of plant milk.
