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Vegan Garlic Noodles

A quick and creamy vegan garlic noodle dish that's a crowd-pleaser and easy to prepare in just one pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Aromatics
  • 8 oz pasta of choice Any type of pasta can be used.
  • 1 small head garlic, minced or sliced thinly
  • 1/2 bunch green onions, sliced (white and green parts separated)
Sauce Ingredients
  • 1/2 cup canned coconut milk Can be replaced with almond milk or cashew cream.
  • 3 tbsp reduced sodium tamari or soy sauce
  • 1 tsp hoisin sauce Optional.

Method
 

Cooking Pasta
  1. Begin cooking your pasta in a large pot on the stove.
  2. Once fully cooked, drain it and return to the pot until your sauce is ready.
Preparing the Sauce
  1. Chop your garlic and green onions, keeping the green parts separate from the white.
  2. Heat a large skillet over medium-high heat for about 1 minute.
  3. Add the garlic with a tablespoon of water. Stir, and when it starts to stick, add a touch more water. Cook the garlic until fragrant, about 1–2 minutes.
  4. Add the white parts of the onion, and sauté for about 3 minutes, stirring often. Add more water if needed!
  5. Pour in the coconut milk and tamari or soy sauce. Stir well and heat for another minute.
  6. Toss in the green parts of the onion and mix.
Mixing the Pasta
  1. Add the pasta into the skillet and toss everything together.
  2. Serve hot and enjoy, optionally sprinkling with vegan Parmesan, chili flakes, and extra green onion.

Notes

These noodles keep well in the fridge for about 3–5 days. Store in an airtight container. For a make-ahead option, prepare the sauce in advance and combine before serving.