I keep coming back to this recipe because of how easy and bold it is. The sauce is creamy thanks to canned coconut milk, savory from tamari, and packed with garlic. I can use whatever noodles I have on hand and tweak the garlic levels to my taste. It’s a flexible, no-fuss dish that always hits the spot, whether I eat it solo or pair it with veggies or salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base ingredients: 8 oz noodles (bucatini, ramen, spaghetti, or gluten-free pasta) 1 small head garlic (or as much as preferred), finely chopped 2–3 green onions, chopped (separate white and green parts) 2 tablespoons reduced sodium tamari or soy sauce 2–3 tablespoons canned coconut milk
Optional flavor boosters: 1 tablespoon vegan hoisin sauce 1 teaspoon toasted sesame oil Vegan parmesan, chili flakes, or sesame seeds for topping
Directions
I start by cooking the noodles according to package directions. Once they’re tender, I drain them and leave them in the pot—no rinsing, so the sauce clings better.
While the pasta cooks, I chop my garlic and green onions, keeping the green and white parts separate.
I heat a large nonstick skillet over medium-high heat for a minute, then add the chopped garlic with a splash of water (or oil or broth if preferred).
I cook the garlic for 1–2 minutes, adding water as needed to prevent sticking, until it becomes super fragrant.
I toss in the white parts of the green onion and sauté for another 2–3 minutes, still using a bit of water if anything sticks.
I stir in the tamari and coconut milk, letting the sauce heat through for a minute.
Then I add the green parts of the green onion and toss everything together.
I add the drained noodles into the skillet and toss them with the sauce until well coated.
I serve the noodles hot, with optional toppings like vegan parmesan, chili flakes, or sesame seeds for extra punch.
Servings and timing
This recipe makes 2 servings as a main dish or 4 as a side and takes just 15 minutes from start to finish.
Variations
When I want more depth, I add a spoonful of vegan hoisin or a dash of toasted sesame oil.
For added heat, I sprinkle chili flakes or sriracha.
If I’m out of coconut milk, I use a bit of vegan butter or olive oil instead.
I mix in steamed broccoli, bok choy, or snow peas when I want to add veggies.
For a protein boost, I add baked tofu or tempeh cubes on top.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I toss the noodles in a skillet with a splash of water or tamari until warmed through. They reheat really well, and the flavor gets even better the next day.
FAQs
Can I use gluten-free noodles?
Yes, I often use gluten-free ramen or rice noodles, and they work just as well. Just be sure to adjust cooking time based on the package directions.
What if I don’t like coconut?
No problem! I substitute coconut milk with a small amount of vegan butter or olive oil. Both make the sauce creamy and delicious in their own way.
How much garlic should I use?
I usually go big with garlic—a whole small head—but if I want a milder flavor, I use just 2–3 cloves. It’s totally flexible.
Can I add vegetables?
Absolutely. I like tossing in quick-cook veggies like spinach, steamed broccoli, or snap peas. They add color, texture, and nutrients.
Is this dish spicy?
Not by default, but I make it spicy with red chili flakes or a drizzle of hot sauce if I’m in the mood for some heat.
Conclusion
These Vegan Garlic Noodles are everything I want in a fast, cozy dinner—rich flavor, simple prep, and no fancy ingredients. Whether I keep it classic or dress it up with toppings and add-ins, this recipe is endlessly adaptable and always delicious. It’s one of those dishes I can count on when I need something comforting in a hurry.
These easy, 5-ingredient vegan garlic noodles are creamy, savory, and packed with bold garlic flavor. A 15-minute plant-based dinner that’s dairy-free, oil-free, and totally addictive.
Ingredients
8 oz pasta (bucatini, ramen, thin spaghetti, or gluten-free if needed)
1 small head garlic (or to taste), finely chopped
3–4 green onions, thinly sliced (separate white and green parts)
1/3 cup canned coconut milk
2–3 tablespoons tamari (or soy sauce, or coconut aminos)
Optional: 1 tbsp vegan hoisin or 1 tsp toasted sesame oil for extra flavor
Water (for sautéing garlic) or use oil if preferred
For Serving (Optional):
Vegan Parmesan
Red chili flakes
Sesame seeds
Extra green onions
Instructions
Cook Pasta: Cook noodles according to package directions. Drain (don’t rinse) and set aside.
Prep Aromatics: Chop garlic and green onions, separating white and green parts.
Sauté Garlic & Onion: Heat a nonstick skillet over medium-high heat. Add garlic with 1 tbsp water (or oil). Sauté until fragrant (1–2 minutes), adding more water as needed.
Add White Onion: Stir in the white parts of the green onion. Cook for another 2–3 minutes.
Make Sauce: Add coconut milk and tamari. Stir and heat through. Add green onion tops and stir again.
Combine Pasta: Add drained pasta to the skillet. Toss well to coat in sauce.
Serve: Plate hot. Garnish with vegan Parmesan, chili flakes, sesame seeds, or extra green onion if desired.
Notes
Adjust garlic to your preference — from 1 clove to a full head!
Use ramen, thin spaghetti, or angel hair for best noodle texture.
For a richer flavor, add a splash of toasted sesame oil or vegan hoisin.
Use coconut milk from a can for best creaminess. Avoid carton versions.
Make it gluten-free with GF pasta and tamari or coconut aminos.
