One bite of these 15-minute Garlic Noodles and you’ll be hooked! An incredibly easy recipe perfect for quick weeknight dinners or anytime you’re craving a garlicky, flavor-packed dish. Add tofu, vegetables, or anything else you like!
Craving more slurpalicious noodles? These Teriyaki Noodles are deceptively simple, my Thai Peanut Noodles taste as good as they look, and these Drunken Noodles are a delicious veganized version of the takeout classic!
Sometimes, at the end of a long day spent running around with the kids, the last thing I want to do is cook. But instead of giving in to the temptation of takeout, I’ll usually spend the 15 minutes whipping up these Vegan Garlic Noodles. They’re quick, easy, and have crave-worthy garlicky and buttery flavors!
Why you need these garlic butter noodles in your life
- Ready in 15 minutes – Just cook the noodles, toss ‘em in the garlic sauce, and dig in!
- Packed with garlicky goodness – Thanks to a whopping 10 garlic cloves in the 6-ingredient garlic sauce, you get an incredibly simple meal that never skips out on the flavor.
- Customize it to your liking – These buttery garlic noodles will quickly become a new weeknight staple, whether you like them plain, topped with marinated tofu, or tossed with stir-fried vegetables.
How to make vegan garlic noodles
Find the complete printable recipe with measurements below in the recipe card.
Cook the pasta noodles in a large pot of boiling salted water according to the package instructions. Reserve about 1 cup of the pasta cooking water, then drain the rest.
The secret to a silky garlic sauce is the reserved pasta water. The starch in the water helps the sauce cling to the noodles to give you that garlicky punch in each bite.
Melt the vegan butter in a large skillet. Add the minced garlic and sauté until it’s fragrant.
Pro tip: Try not to substitute the fresh garlic with anything else. Jarred garlic or garlic powder just doesn’t have the same punch as freshly minced garlic cloves.
Next, add the soy sauce, oyster sauce, sesame oil, brown sugar, and green onions to the skillet with the garlic. Stir to combine, then take the skillet off the heat.
Add the drained noodles and toss to coat them in the garlic sauce. Add small splashes of the reserved pasta water to loosen the sauce if needed.
Divide the noodles between bowls and enjoy!
Frequently asked questions
Pretty much any noodle you like or have on hand goes here. Ramen, spaghetti, linguine, udon, or rice noodles are all great options. Even your favorite gluten-free pasta noodles will work.
Toss stir-fried vegetables (any variety of fresh or frozen veggies you like), baked tofu, crispy tempeh, crumbled vegan beef, or rehydrated soy curls in with the noodles to make this dish more filling. As a garnish, top your noodles with a drizzle of chili oil, crushed peanuts, sriracha, sesame seeds, or extra scallions.
These noodles are super satisfying on their own and always come in handy when you want something delicious without the fuss. However, if you’re planning on serving them for dinner, I’d recommend pairing them with my Vegan Beef and Broccoli, Vegan Garlic Bread, or Vegan Fried Rice for a complete, takeout-style meal.
Personally, I think these noodles are best served right away because this is when the garlic sauce is the silkiest. If you do end up with leftovers, transfer the noodles to an airtight container, store them in the fridge, and enjoy them within 2 to 3 days.
Garlic Noodles
Ingredients
- 12 ounces angel hair pasta
- 4 tablespoons butter I use dairy free butter
- 8-10 cloves garlic minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon vegetarian oyster sauce optional
- 1 teaspoon toasted sesame oil
- 2 tablespoons brown sugar
- 3 green onions sliced
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside. Reserve a cup or so of the pasta cooking water, for adding to the sauce later.
- In a large skillet over medium heat, add the vegan butter and let it melt. Add the minced garlic and sauté for about 2-3 minutes, until fragrant. Now add the soy sauce, oyster sauce, sesame oil, brown sugar and green onions and stir to combine.
- Remove the skillet from the heat and add the drained pasta. Toss to coat the pasta in the garlic sauce. If needed, add a bit of pasta cooking water to loosen it up. Serve immediately.
Notes
-
May use regular spaghetti noodles, ramen, rice noodles or gluten free pasta if needed.
Super yummy! Tried this after your pad thai recipe. Added tofu and edamame. Only criticism was that both were slightly too sweet for my taste. But will definitely make both again with some adjustments!
I make these at least once a week. So easy and delicious. Thanks for another delicious recipe, Nora!
You are welcome, Melanie! I’m thrilled you are loving the recipe! Thank you for sharing your terrific review! Happy cooking!
My toddler, who has been vehemently anti-pasta his entire life, DEVOURS this when I make it! It’s such a hit, I never have leftovers. I love adding the teriyaki tofu and chili crisp oil from Trader Joe’s to make it a full meal. Thanks again for another amazing weeknight recipe to our list of favorites.
I made this recipe. I love this because I can serve it hot or cold. I love garlic. I used rice vermicelli noodles. It is now in my reruns file.
Hi Bea. Thank you for sharing your glowing review and feedback! I’m thrilled that you love the recipe, and will be making it often! Wishing you happy cooking!
So so good! We double the sauce but not the noodles – incredible! We throw in some chopped up kale and pan fried tofu and it’s a damn good meal. Thank you for a new family favourite!
Hi Nora!!! This will be the next recipe of yours that i will make! I was looking for a potato soup recipe and of course I knew to look at your recipes! And like always i look at your other recipes. You really are my favorite blogger 😀
Hi Shannon. Thank you for your support and positive feedback! I’m so glad that you are loving my recipes! Wishing you lots of happy cooking!
I made this yesterday…so tasty…I’m making again today…simple recipe…vegan delicious…its a wow meal…I loooove garlic…my kitchen yesterday smelt amazing…and will again today whoo hoo…I never buy air fresheners, no need. I cook your recipes, my place mells awesome
I thank you for all your recipes make me seem talented in the kitchen…I give you credit
Hi Tracie. How fabulous that you are having fun in the kitchen with my recipes! I’m so glad you are loving them! I agree, the aroma of this recipe is divine! Thanks for sharing your terrific review and very fun feedback! Wishing you lots of happy cooking, wonderful chef Tracie!
Nora, i never think twice when using your recipes. They are always superb. The 8 year old grandchild is tired of spaghetti with marinara. She absolutely loved this. Was picking noodles out of the pot while im trying to plate for her. I loved it also. Thank you so much for your hard work and dedication to the vegan community. Everyone try it!!!
Thank YOU, Shryree, for your glowing review and fabulous feedback! I love hearing that your grandchild was picking noodles out of the pot! It makes all my work so fun and rewarding when I read how much you and your family are enjoying and loving my recipes! Thanks you for sharing! Happy cooking!
Very simple and delicious recipe! I used rice noodles, added crispy tofu and bok choy and topped it with chili oil. Sometimes some greasy, salty noodles are just what I need to curb a takeout craving and this recipe was perfect. Thank you Nora.
You are welcome! Your noodles sound delicious! Thank you for sharing your terrific review and recipe experience! Happy cooking!