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Vegan Garlic Noodles

These easy vegan garlic noodles are made with spaghetti or thin noodles tossed in a glossy, savory sauce with plenty of slowly toasted garlic, soy sauce, vegan oyster sauce, brown sugar, and toasted sesame oil. A quick 20-minute pantry-friendly dinner with deep garlic flavor and no complicated ingredients.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinners, Main Course
Cuisine: Chinese
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 8 ounces spaghetti or thin noodles
  • 4 tablespoons vegan butter
  • 1 full head garlic finely minced
  • 2 green onions sliced, whites and greens separated
  • 1/4 cup reserved pasta water plus more as needed
For the Sauce
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon vegan oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper

Method
 

  1. Cook the noodles according to the package directions until just al dente. Reserve about 1 cup of the starchy pasta water, then drain the noodles.
  2. While the noodles cook, whisk together the soy sauce, vegan oyster sauce, brown sugar, sesame oil, and white pepper in a small bowl.
  3. Melt the vegan butter in a large skillet or wok over medium-low heat. Add the minced garlic and the white parts of the green onions.
  4. Cook for 4 to 5 minutes, stirring frequently, until the garlic is deeply golden and fragrant. Do not let it burn.
  5. Pour the prepared sauce into the skillet and stir. Let it gently bubble for about 30 seconds.
  6. Add the drained noodles and about 1/4 cup of the reserved pasta water. Toss continuously with tongs until the sauce coats the noodles evenly.
  7. Add more pasta water, 1 tablespoon at a time, if needed until the noodles are glossy and well coated.
  8. Taste and adjust the soy sauce or brown sugar if needed. Remove from the heat and top with the sliced green onion tops.
  9. Serve immediately while hot and glossy.

Notes

  • Keep the garlic over medium-low heat so it slowly turns golden instead of becoming bitter.
  • Do not walk away while the garlic is cooking because it can go from golden to burnt quickly.
  • Reserve pasta water before draining. The starch helps the sauce cling to the noodles.
  • Ramen noodles, angel hair, lo mein noodles, and udon can be used instead of spaghetti.
  • For extra protein, add crispy tofu. Bok choy, snap peas, carrots, or broccoli also work well.
  • For a gluten-free version, use gluten-free noodles, tamari, and gluten-free vegan oyster sauce.
  • Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with a small splash of water to loosen the sauce.