Vegan Garlic Noodles
Quick vegan garlic noodles with creamy sauce, bold garlic, and chili kick. Ready in 15 minutes for an easy weeknight meal.
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.