Vegan Garlic Noodles Recipe
These Vegan Garlic Noodles are quick, flavorful, and packed with irresistible garlicky goodness. Tender noodles are tossed in a savory sauce made with garlic, soy sauce, sesame oil, and simple seasonings for a comforting Asian-inspired meal that comes together in under 30 minutes. Perfect for busy weeknights, this easy plant-based noodle dish delivers restaurant-style flavor with minimal effort.
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Servings: 4
Equipment
- Large skillet or wok
- Colander
- Garlic press or chef’s knife
Ingredients
- 12 ounces noodles such as lo mein, spaghetti, ramen, or rice noodles
- 2 tablespoons sesame oil
- 2 tablespoons neutral oil such as avocado or vegetable oil
- 8 garlic cloves finely minced
- 2 green onions thinly sliced
- 2 tablespoons soy sauce or tamari
- 1 tablespoon dark soy sauce optional for deeper color
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon vegan oyster sauce optional
- 1 teaspoon chili garlic sauce or sriracha optional
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons chopped cilantro optional
- Sesame seeds for topping
Instructions
- Bring a large pot of water to a boil and cook the noodles according to the package directions until tender. Drain well and set aside, reserving about ½ cup of noodle cooking water.
- Heat sesame oil and neutral oil in a large skillet or wok over medium-low heat. Add the minced garlic and cook slowly for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter.
- Add the white parts of the green onions and cook for another 30 seconds to release their flavor.
- Stir in the soy sauce, dark soy sauce, rice vinegar, maple syrup, vegan oyster sauce, chili garlic sauce, black pepper, and red pepper flakes if using. Let the sauce gently simmer for about 1 minute.
- Add the cooked noodles to the skillet and toss well until every strand is evenly coated with the garlic sauce.
- Pour in a small amount of reserved noodle water if needed to loosen the sauce and help it cling to the noodles.
- Continue tossing for another minute until the noodles become glossy and well combined with the flavorful garlic mixture.
- Remove from heat and stir in the green onion tops and cilantro, if using.
- Serve immediately topped with sesame seeds, extra green onions, and a drizzle of chili oil for added flavor.
Notes
- fresh garlic cloves provide the best flavor. Pre-minced garlic will not give the same aromatic result.
- Cook garlic gently: Keep the heat low when sautéing garlic. Slow cooking creates a sweeter, richer flavor while preventing bitterness.
- Choose the right noodles: Lo mein, udon, ramen, rice noodles, or even spaghetti can work well depending on what you have available.
- Make it gluten-free: Use gluten-free noodles and replace soy sauce with tamari or coconut aminos.
- Add vegetables: Broccoli, mushrooms, bok choy, carrots, bell peppers, or snap peas can easily be added for extra nutrition and texture.
- Add protein: Crispy tofu, edamame, tempeh, or vegan chicken alternatives make this dish more filling.
- Storage: Store leftover noodles in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water to refresh the sauce.
- Meal prep friendly: The noodles can be prepared ahead and packed for easy lunches throughout the week.