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5 from 10 votes

Vegan Garlic Noodles

Vegan garlic noodles only take 15 minutes to make and are perfect for a busy weeknight when you need dinner on the table fast!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: vegan garlic noodles, vegan noodle stirfry
Servings: 2
Author: Vegan Richa

Ingredients

  • 8 ounces thin spaghetti

For the sauce:

  • 1 tablespoon vegan butter or oil
  • 4-5 cloves garlic minced
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon pepper flakes
  • 1 cup thinly sliced or chopped mushroom
  • 1 tablespoon soy sauce
  • 1 teaspoon vegan Worcestershire sauce
  • 1 teaspoon vegan oyster sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon sesame oil
  • 1/4-1/3 cup water, broth or pasta water
  • 2 green onions chopped reserve green parts for garnish
  • 3 tablespoons vegan parmesan plus more for garnish
US Customary - Metric

Instructions

  • Cook your spaghetti according to the instructions on the package. Boil a large pot of water and once boiling, add a good helping of salt and add the spaghetti and cook until al dente. (Add 1/2 tsp baking soda to the boiling water for a lighter noodle texture!)
  • Meanwhile, to make the sauce, heat the butter or oil in a large skillet over medium heat. Once starting to get hot, add in your garlic and cook until the garlic is starting to get golden on some edges. Stir frequently to avoid burning.
  • Then add in the turmeric and pepper flakes and mix in. Then add in soy sauce, oyster sauce, brown sugar, and mushrooms and mix well.
  • Cook for 2 minutes and add in the sesame oil, green onions, and vegan parmesan and mix in.
  • Add in a 1/4 cup to 1/3 cup of the pasta water and mix in. Then mix your pasta and toss well to coat. Then take off of heat.
  • Taste and adjust salt and flavor then plate. Add some more vegan parmesan on top and some green onions and serve immediately.

Video

Notes

  • Gluten-free: Use glutenfree pasta and tamari for glutenfree vegan garlic pasta 
  • Soyfree:  use coconut aminos instead of soy sauce. Add (chickpea) miso for additional umami

Nutrition

Calories: 568kcal | Carbohydrates: 95g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Sodium: 485mg | Potassium: 489mg | Fiber: 5g | Sugar: 6g | Vitamin A: 194IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg