Vegan Garlic Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
2
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Calories
568 kcal
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Course
Main Course
Vegan Garlic Noodles
Description
This recipe cooks spaghetti until al dente, then prepares a sauce by sautéing minced garlic in vegan butter until golden, infusing the oil with aroma. Turmeric and pepper flakes are added for warmth and mild heat. Mushrooms contribute earthiness and umami, enhanced by a blend of soy sauce, vegan Worcestershire and oyster sauces, and a touch of brown sugar balancing savory elements. Sesame oil adds nuttiness, while vegan parmesan and green onions lend creamy and fresh accents. A small amount of reserved pasta water or broth helps achieve a silky sauce that clings to noodles.
The noodles offer a tender yet firm bite with layers of garlicky flavor and subtle spice from pepper flakes. This dish can be enjoyed as a main or a side with other plant-based dishes. Garnishes like extra vegan parmesan and green onion tops provide additional flavor and visual appeal.
Gluten-free versions can be made using gluten-free pasta and tamari in place of soy sauce. For soy-free diets, coconut aminos can substitute soy sauce, with an optional addition of chickpea miso to maintain umami richness.
Ingredients
- 8 ounces spaghetti thin
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 mushroom thinly sliced or chopped
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce vegan
- 1 teaspoon oyster sauce vegan
- 1 teaspoon brown sugar
- 1/2 teaspoon sesame oil
- 1/4-1/3 cup water broth or pasta water
- 2 green onion chopped, reserve green parts for garnish
- 3 tablespoons vegan parmesan plus more for garnish
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.
Notes
- For gluten-free noodles, use gluten-free pasta and tamari instead of soy sauce.
- Soy-free option: substitute coconut aminos for soy sauce and add chickpea miso for extra umami flavor.
- Adding baking soda to boiling water can lighten the noodle texture.
- Reserve some pasta water to adjust sauce consistency as needed for smooth coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 95g | 32% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 485mg | 20% |
| Potassium | 489mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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