There’s something special about Vegan Garlic Noodles the way their warm, garlicky scent drifts through the kitchen and makes people linger by the counter. They are simple enough for a weeknight, cozy enough for a small dinner, and bold enough to make you smile with every forkful. Clara is right beside you, guiding your hands and encouraging you to trust the process. If you love rich garlic flavor and easy comfort food, this recipe will quickly become a go-to in your rotation.
If you enjoy baking and savory baking projects as much as noodle dishes, you might also like the soft, buttery pull of our Buttery Cheese Garlic Rolls, which share that same joyful garlic note in a different form. Keep that same relaxed confidence here: pasta cooks fast, flavors come together in minutes, and you’ll be pleasantly surprised how simple it is to create a dish that tastes like it took far more effort.
Why You’ll Love Making This Vegan Garlic Noodles or The Story Behind My Vegan Garlic Noodles
I started making this version of garlic noodles when I wanted something quick, bright, and comforting after a long day. The sauce is creamy without dairy, made rich with coconut milk and umami from tamari. It clings to every strand so you get garlic in each bite.
This recipe is forgiving. If you want it saucier, loosen it with a splash of pasta water. If you want it drier, toss a little less sauce or cook the sauce a bit longer. It’s a recipe that teaches you tiny kitchen skills without ever feeling intimidating.
Step-by-Step: How to Make Vegan Garlic Noodles or Your Kitchen Game Plan
“Cooking isn’t about perfection. It’s about enjoying every delicious step.”
Overview: We will cook the pasta, make a garlic-forward sauce with coconut milk and tamari, and toss everything together so the sauce hugs each noodle. Before you begin, measure out your sauce ingredients and prep the green onions and garlic. That little bit of prep makes the cooking feel calm and organized.
Ingredients You’ll Need for Vegan Garlic Noodles
- 8 oz pasta of choice spaghetti, linguine, or even udon work great. Choose a pasta you enjoy.
- 1 small head garlic, minced or sliced more if you love garlic, less if you prefer subtlety.
- 1/2 bunch green onions, sliced (white and green parts separated) the whites add savory depth, the greens finish with brightness.
- 1/2 cup canned coconut milk full fat gives creaminess; light works if you prefer less richness.
- 3 tbsp reduced sodium tamari or soy sauce tamari is gluten-free and has a clean umami flavor.
- 1 tsp hoisin sauce adds a touch of sweetness and depth; omit for a cleaner, saltier profile.
- Optional: vegan Parmesan for serving sprinkle for a cheesy finish.
- Optional: chili flakes for extra heat a pinch or two to taste.
- Optional: toasted sesame oil a few drops at the end for aroma and nuttiness.
- Optional: sliced mushrooms or baby spinach toss in the skillet to add vegetables and texture.
Notes: Fresh garlic makes the dish sing. Fresh herbs like cilantro or basil at the end make it feel alive. If you’re making this for guests, prep everything first so you can move quickly at the stove.
Directions: Cooking with Confidence
- Begin cooking the pasta in salted boiling water until fully cooked, then drain.
- Fill a large pot with water and bring it to a rolling boil. Salt the water generously; it should taste like the sea. Add the pasta and cook until al dente, usually 1 minute less than package directions for the best texture. Reserve a cup of pasta water before you drain; it will help adjust the sauce if you need it.
- Mince or slice the garlic and prepare the green onions separately.
- Peel and finely mince the garlic so it releases its flavor quickly. Slice the green onions, keeping whites and greens separate. The white parts take longer to soften and should be added to the pan earlier. Set everything within reach so you can cook with confidence.
- Heat a large skillet over medium-high heat and add garlic with a tablespoon of water. Stir until fragrant (1-2 mins).
- Use a large skillet so you have room to toss the pasta. To keep this vegan and avoid extra oil, start by adding a tablespoon of water or vegetable broth to the hot pan, then add the garlic. Stir constantly for 1 to 2 minutes. You want the garlic to become fragrant and just start to color. If it browns too fast, lower the heat and add a splash more water.
- Add the white parts of the green onion, cooking for 3 minutes until soft.
- Toss in the white rings of the green onion and cook for about 3 minutes. They should soften and become translucent. This step builds flavor and gives a savory foundation to the sauce.
- Add coconut milk and tamari/soy sauce, stirring for a minute until the sauce loosens.
- Pour in the coconut milk, then add the tamari and hoisin. Stir and let the sauce come together. It should loosen and lightly simmer. Cook for about a minute so the garlic and onion flavors meld with the coconut milk. If the sauce seems too thick, add a splash of the reserved pasta water to reach the texture you like.
- Stir in the green parts of the onion until just wilted.
- Add the green tops of the green onions last so they maintain color and freshness. Stir them in for 30 to 60 seconds until they are just wilted. This keeps the dish bright and layered.
- Toss in the cooked pasta with tongs until well combined with the sauce.
- Add the drained pasta directly to the skillet. Use tongs to toss and coat every strand. If the sauce clings too tightly or looks dry, stir in a tablespoon of reserved pasta water at a time until the noodles are silky. Taste and adjust salt or tamari if needed.
- Serve hot, garnished with vegan Parmesan, chili flakes, and extra green onion if desired.
- Plate the noodles immediately so they stay glossy. Sprinkle vegan Parmesan, a pinch of chili flakes for heat, and a few extra green onion rings for freshness. Add a few drops of toasted sesame oil if you like a nutty finish. Serve while warm and enjoy the joyful, garlicky aroma.
Each of these steps is designed to be simple and steady. If something goes a little off, don’t worry. A splash of reserved pasta water, a pinch more salt, or a few more minutes of gentle simmer will usually fix things.
How to Serve Vegan Garlic Noodles and Make It Shine
Serving is where small details make a big difference. Choose a shallow bowl so the noodles fan out and cool slightly; this helps people see the glossy sauce. A sprinkling of chopped cilantro or parsley adds a fresh note and pretty color contrast.
For a composed look, twirl a nest of noodles onto the plate with tongs and tuck a small spoonful of sautéed mushrooms or spinach alongside. If you serve family-style, place lemon wedges on the table for brightening the dish at the table. A little citrus cuts through the richness in a delightful way.
Pair with something crisp and green to balance the dish. A simple cucumber salad with rice vinegar and a pinch of sugar brightens the meal. For a heartier approach, serve these noodles with pan-roasted tofu or a warm tray of roasted vegetables.
I like to add a tiny bowl of chili oil for anyone who loves a spicy kick. The contrast of mild coconut creaminess and hot chili is very satisfying.
Also, if you enjoy hearty comfort beside your noodles, the creamy, savory textures of recipes like Creamy Garlic Butter Pasta with Ground Beef demonstrate how garlic binds different comfort elements together. That recipe gives you ideas about pairing umami-rich mains with simple garlic-focused sides.
How to Store Vegan Garlic Noodles for Later
Leftovers store well if you follow a few gentle rules. Cool the noodles slightly, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. For the best texture, keep the sauce slightly loose before refrigerating; if it tightens or firms in the fridge, you can loosen it when reheating.
To reheat, use a skillet over medium-low heat. Add a splash of water or plant milk and gently warm, tossing until the sauce loosens and the noodles are heated through. Avoid the microwave for best texture, but if you need speed, reheat in 30-second bursts and stir in a splash of liquid to restore creaminess.
If you want to freeze, place the noodles in a freezer-safe container in a single layer if possible. Freeze for up to one month. Thaw overnight in the fridge before reheating on the stove with a little liquid to bring back the creamy texture.
A couple of small notes about storage: coconut milk can firm up when cold; that’s normal. Gently reheat and stir to bring it back to a silky state. And avoid adding delicate herbs until you reheat and serve so they retain freshness.
Clara’s Tips for Success
- Prep first, cook second: Measure and chop everything before you turn on the stove. This makes the cooking flow calm and steady.
- Reserve pasta water: That starchy water is the secret to glossy sauce. Keep a cup and add it by the tablespoon to adjust texture.
- Control your garlic: For a birthday or special garlic day, add more minced cloves. For a subtler profile, lightly sauté the garlic a bit longer and reduce the amount.
- Use the right pan: A large, shallow skillet gives you space to toss pasta and distribute sauce evenly. It also helps the sauce reduce if you need to thicken it a touch.
- Taste as you go: After adding tamari, taste the sauce. Tamari can be saltier than you expect. Adjust with a squeeze of lemon or a splash of hoisin to balance flavors.
These simple actions will make the cooking more reliable and the final dish more satisfying.
Simple Variations to Try
- Mushroom and Spinach Garlic Noodles: Sauté sliced mushrooms first until browned, remove them, then proceed with the garlic. Add spinach at the end and stir in the mushrooms for an earthy version.
- Chili-Garlic Twist: Add a tablespoon of chili-garlic sauce to the coconut milk and tamari mixture for a spicy, tangy kick.
- Sesame-Garlic Noodles: Stir in 1 teaspoon of toasted sesame oil at the end and garnish with toasted sesame seeds for nutty notes.
- Peanut Garlic Noodles: Whisk a tablespoon of smooth peanut butter into the coconut milk before adding the pasta water for a creamy, nutty variation. Add lime at the end to brighten.
- Herb and Lemon Finish: Fold in chopped basil or cilantro and a squeeze of lemon at the end for a fresher, brighter side dish.
If you’re experimenting and want ideas that pair garlic-rich noodles with other comforting sides, the savory profile of Cheddar Garlic Herb Potato Soup gives you a sense for how garlic and creamy textures can play together across a menu. It’s a different dish but shares techniques and a flavor philosophy.
Vegan Garlic Noodles
Ingredients
Method
- Begin cooking the pasta in salted boiling water until fully cooked, then drain.
- Mince or slice the garlic and prepare the green onions.
- Heat a large skillet over medium-high heat and add garlic with a tablespoon of water. Stir until fragrant (1-2 mins).
- Add the white parts of the green onion, cooking for 3 minutes until soft.
- Add coconut milk and tamari/soy sauce, stirring for a minute until the sauce loosens.
- Stir in the green parts of the onion until just wilted (30 to 60 seconds).
- Toss in the cooked pasta with tongs until well combined with the sauce.
- Serve hot, garnished with vegan Parmesan, chili flakes, and extra green onion if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Vegan Garlic Noodles
Can I make this ahead of time?
Yes. You can prepare the sauce and pasta separately and combine them just before serving. For best texture, store the sauce in one container and the noodles in another, then reheat together briefly with a splash of pasta water.
Is coconut milk necessary?
Coconut milk gives the sauce a silky, creamy feel without dairy. If you prefer a non-coconut option, try using full-fat unsweetened soy milk or cashew cream for a neutral profile. Those will behave differently, so you may need to adjust thickness with reserved pasta water.
What pasta should I use?
Long pastas like spaghetti or linguine work beautifully because the sauce clings to each strand. Udon, rice noodles, or even short shapes like fusilli are fine choose what you enjoy eating. Fresh pasta will cook faster, so keep a close eye on it.
How can I make this less salty?
Use reduced sodium tamari or decrease the tamari amount and replace some of the savory depth with a teaspoon more hoisin or a small splash of maple syrup for balance. Always taste the sauce before plating.
Can I add protein?
Absolutely. Pan-fried tofu, tempeh, or seared sliced mushrooms add satisfying texture and protein. Toss the protein into the skillet at the end to coat with sauce.
What if my sauce separates?
If the sauce looks broken, lower the heat and whisk in a tablespoon of reserved pasta water until it comes back together. Gentle heat and a little starchy water usually reunite the sauce.
These answers come from practical experience in Clara’s kitchen. They are intended to calm nerves and give you quick solutions if something feels off.
Conclusion
You’ve got everything you need to make a bowl of Vegan Garlic Noodles that feels like a warm hug. The recipe is forgiving, quick, and full of personality. If you want a slightly different take or more inspiration from other cooks who love garlic noodles, check out this detailed version from Vegan Garlic Noodles – Entrees – ZardyPlants and a speedy option at Vegan Garlic Noodles (15 minutes) – Okonomi Kitchen.
I hope this Vegan Garlic Noodles helps you discover how simple and rewarding homemade cooking can be. You’ve got this.