Description
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, Fusion
