This 15-Minute Garlic Noodles recipe is quick, easy and BIG on flavour. Made with just 7 pantry staple ingredients, these vegan garlic noodles are perfect for a quick lunch or weeknight meal!
If you’re in need of a quick and easy weeknight meal, look no further! This 7-ingredient vegan garlic noodle recipe is here for you. She’s buttery, garlicky and BIG on umami flavour.
What are garlic noodles?
Okay, to be quite honest I’m not sure if there is a specific designated dish called garlic noodles. I’ve tried garlic noodles from various asian restaurants from Chinese, Malaysian to Vietnamese. While they all have that similar buttery garlic flavour each variation has an extra somethin’ somethin’ added to it to make it unique like sesame oil, chili oil and parmesan cheese!
How to Make Vegan Garlic Noodles
The Ingredients
- Noodles: I like to use either spaghetti wheat noodles or ramen noodles but of course, use whatever you got on hand. Use gluten free noodles if needed.
- Vegan butter: Of course for that buttery rich component.
- Garlic: The main flavour component here. You can add in as much as you like depending on how garlicky you like your food.
- Vegan oyster sauce: Either homemade or store bought. This is what gives it a ton of umami flavour!
- Soy sauce: Another one for umami and saltiness.
- Sugar: For a touch of sweetness.
- Chili oil: Optional but *highly* recommended especially if you like things spicy. I like to to use either my miso chili oil or chili crisp oil! You can also opt to use red pepper flakes for some heat.
The Directions
- Cook the noodles: Follow the directions on the package and then rinse with cold water to stop them from over-cooking.
- Make the sauce: Cook the garlic in butter over medium low heat, making sure not to burn it! You get get it ever so slightly browned but it will continue to cook as you add in the other ingredients. Add the oyster sauce, sugar and soy sauce and give it a good mix.
- Coat the noodles: Lastly just toss in the noodles, add a bit of chili oil and serve!
More quick and easy noodle recipes to try:
- Abura Soba (soupless ramen noodles)
- Cheesy Kimchi Udon Noodles
- 10 Minute Pan Fried Noodles
- 10 Minute Spicy Peanut Noodles
- Garlic Chili Oil Noodles
- Spicy Chili Crisp Sesame Noodles
SAVE IT FOR LATER! ↓
If you recreate this Vegan Garlic Noodles recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Vegan Garlic Noodles
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
This 15-Minute Garlic Noodles recipe is quick, easy and BIG on flavour. Made with just 7 pantry staple ingredients, these vegan garlic noodles are perfect for a quick lunch or weeknight meal!
Ingredients
- 8 oz noodles of choice (224g)
- 4 tbsp vegan butter (52g)
- 8–10 gloves of garlic (21-30g)
- 1 tbsp vegan oyster sauce (14g // or vegetarian stir fry sauce)
- 1–2 tsp cane sugar (5g)
- 1 tbsp soy sauce (15ml // or 1 1/2 tsp liquid aminos)
- 2 tsp of chili crisp oil or miso chili oil, optional
- 1 scallion, sliced for topping
Instructions
- Cook noodles following directions on the package. Drain and rinse with cold water.
- Over medium low heat, add the butter to the pan. Once it melts add garlic and cook until it starts to become aromatic (do not burn, about 45-60 seconds).
- Add vegan oyster sauce, sugar and soy sauce. Stir to mix. Turn off the heat, add the noodles and toss until noodles are well coated.
- Top with scallions, serve and enjoy!
Notes
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, chinese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3.2g
- Sodium: 1234mg
- Fat: 33.3g
- Saturated Fat: 20.2g
- Unsaturated Fat: 11.1g
- Trans Fat: 0.1g
- Carbohydrates: 45.4g
- Fiber: 5.2g
- Protein: 7.9g
- Cholesterol: 2.8mg
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
This was so easy and delicious. I recently discovered this recipe and have already made it 3 times!
Amazing flavor! Made fully vegan and was so good. Thank you!
Simple and flavorful. So easy to make that after today, it’s going to be one of my go to work from home meals. I used fresh noodles from the Chinese grocery store and it came out amazing.
this was such an indulgent, quick and easy dish. It honestly tastes like something you’d get at a fancy restaurant 👀 definitely gonna make this all the time!!
Another easy but fabulous recipe! I added atsuage (deep fried tofu) for a bit more volume. The balance in taste was just right- not too buttery but rich in flavor/umami. Perfect lunch for busy weekdays or lazy weekends!
Everyone in the household liked this very simple and straightforward dish! I cooked it for lunch and they asked for another round for dinner. My family isn’t vegan and so anything that I cook that they seem to like is really big deal to me. This recipe is pantry-friendly and the video is very easy to follow! Highly recommended both the recipe and the author! Much love from the Philippines!—Kat
This is such an amazing recipe. I added some lemon zest and hot sauce and it was SO GOOD!! Love your instagram, positive attitude, and wonderful recipes!! Thank you!
Super easy and quick. I used olive oil and hoison sauce because that’s what was accessible. It still turned out really great! I feel like it’s western and asian fusion which I think my parents will also looove. Gonna make it for them soon:) Thanks for the great recipe!