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I just can’t get enough of these Saucy Garlic Noodles! They’re savory, rich, sweet, and pack the pungent garlic punch of my dreams — perfect for serving as a light main dish or as a side with nearly any Asian-inspired meal. Best of all, these noodles are super simple to prepare with pantry staples and are ready in less than 30 minutes. Let’s go!
Introducing my San Francisco garlic noodles recipe! If you’ve been lucky enough to dine at a Vietnamese restaurant in the Bay Area, chances are you’ve either seen or tried garlic noodles.
In this dish, long and thin noodles are cooked until tender and tossed in a glossy, garlicky sauce for a delicious and memorable chopstick twirling experience. They’re rich, sweet, savory, and —in one word — addicting!
I had a vegan version on my most recent visit to the Bay and haven’t stopped thinking of them since. I decided it was time to bring these Vietnamese noodles to Atlanta and to you, my Sweet Potato Soul community, worldwide!
Classic Vietnamese garlic noodle recipes are not vegan, thanks to Oyster sauce and butter. So, I swapped vegan versions of both to make these noodles plant-based, but still 100% delicious.
Love garlic? Continue getting your fix with these recipes: Vegan Collard Greens, Pan-Fried Oyster Mushrooms, and Za’atar Roasted Cabbage.
Ingredients
Noodles or Pasta: You can use any noodle or pasta for this garlic noodles recipe. My favorites are spaghetti, soba, and ramen, but you can also use rice noodles, capellini, linguine, and more.
Garlic: The featured ingredient! Use fresh minced garlic for the best flavor; bottled garlic can work in a pinch. To save time and hassle, press fresh garlic using a garlic press. You will need 6 cloves.
Oyster Sauce: To keep the recipe vegan, use vegan oyster sauce, which you can find at Whole Foods, international and Asian grocery stores, or online.
Tamari Sauce: For a deep, savory flavor! Tamari is often in the international aisle of well-stocked grocery stores or Asian grocers. If needed, substitute low-sodium soy sauce.
Sugar: Two tablespoons of cane sugar adds sweetness, balancing the pungent garlic and salty oyster and tamari sauces.
Sesame Oil: This adds nuttiness, taking the Vietnamese garlic noodles to the next level. I recommend toasted sesame oil for the best taste, though you can also use untoasted.
Rice Vinegar: One teaspoon adds a light tang, balancing the flavors.
Butter: For richness! To keep the garlic noodle recipe vegan, use vegan butter.
Kosher Salt: This seasons the cooking water. If you don’t have kosher salt, swap coarse sea salt.
How to Make Garlic Noodles
- Boil Noodles. Add 2 quarts of water and 1 tablespoon of kosher salt to a large pot. Bring to a boil over high heat. Add the noodles and cook according to package directions. Drain but save at least ½ cup of the pasta cooking water. Set aside.
- Make Sauce. While the noodles cook, add the vegan oyster sauce, cane sugar, tamari, sesame oil, and vinegar to a small bowl. Stir well to combine.
- Stir-Fry. Melt the vegan butter in a wok or skillet over medium-high heat. When the butter starts to sizzle, reduce the heat to medium and add the garlic and green onions, reserving half of the chopped green parts. Sauté until the garlic is fragrant and the green onions are tender, being careful not to burn the garlic.
- Simmer Sauce. Add the sauce mixture and ½ cup of the noodle water to the wok and stir well. Bring to a simmer over medium heat and cook for 3 minutes.
- Add Noodles. Remove the pan from the heat. Transfer the cooked noodles to the sauce and toss well to coat.
- Garnish and Serve. Top with the remaining chopped green onions and serve hot.
Jenné’s Recipe Pro-Tips
- Salt the pasta water. Adding kosher or coarse sea salt to the water seasons it and enhances the flavor of the water. I recommend 1 tablespoon for every 2 quarts of water.
- Reserve pasta water. Save at least ½ cup of the pasta cooking water before draining. Not only is it seasoned, but it also contains pasta starch, which helps to thicken the sauce, giving it a silky texture.
- Don’t burn the garlic. When burnt, garlic has an unpleasant, bitter taste. Stir-fry it until it is fragrant, nutty, and golden. Add the sauce when it reaches this phase to slow its cooking and prevent burning.
- Adjust the flavors. For a less sweet and more savory sauce, start with 1 tablespoon of sugar and add more to taste. To make sweeter noodles, swap hoisin for oyster sauce. For a richer, nuttier finish, add an extra teaspoon or two of sesame oil.
Recipe Variations
Add your own spin to this Vietnamese garlic noodles recipe with any of the following adaptations:
- Tofu: For a more filling dish, rich in complete plant-based protein, braise a block of cubed firm or extra firm tofu in the sauce for 10 minutes before adding the noodles.
- Veggies: Add color, nutrition, and flavor by stir-frying 1 1/2 cups of finely diced onions, snap peas, carrots, peppers, oyster or shiitake mushrooms, and/or broccoli in the butter for 3-4 minutes or until brightly colored before adding the green onions and garlic.
- Spice: Enjoy a bit of heat? Make spicy garlic noodles by stir-frying dried Thai chiles or 1 sliced jalapeño with the garlic and green onions.
Serving Suggestions
Enjoy the garlic noodles hot, piled into bowls and topped with sliced green onions, as a light main dish or satisfying side. They make a great companion to roasted or air-fried Marinated Tofu, Crispy Orange Cauliflower, Tofu Stir Fry, or Pumpkin Curry.
Storage Directions
- Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, the noodles can be frozen in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator or in the microwave on low heat until thawed.
- Reheating: Warm the garlic noodles in the microwave on gentle heat for 1-2 minutes or in a wok or skillet over medium-low heat with a splash of Vegetable Stock for 3-5 minutes or until hot.
More Noodle Recipes
- Gochujang Buttered Noodles
- Vegan Japchae Style Noodles
- Vegan Cold Soba Noodle Salad
- Thai-Style Sweet Potato Noodles
- Ponzu Soba Noodles
Garlic Noodles
Ingredients
- 8 oz noodles or pasta of choice, spaghetti, ramen, rice noodles, soba, etc.
- 1 tbsp kosher salt
- 3 tbsp vegan oyster sauce
- 2 tbsp cane sugar
- 1 tbsp tamari sauce, or low-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegan butter
- 5 cloves garlic, minced
- 1 Bundle of green onions, about 6 onions, chopped (½ of the greens separated)
Instructions
- Add 2 quarts of water and 1 tablespoon of kosher salt to a large pot. Bring to a boil over high heat. Add the noodles and cook according to package directions. Drain but save at least ¼ cup of the pasta cooking water. Set aside.
- While the noodles cook, add the vegan oyster sauce, cane sugar, tamari, vinegar, and sesame oil to a small bowl. Stir well to combine.
- Melt the vegan butter in a wok or skillet over medium-high heat. When the butter starts to sizzle, reduce the heat to medium and add the garlic and green onions, reserving half of the chopped green parts. Sauté until the garlic is fragrant and the green onions are tender, being careful not to burn the garlic.
- Add the sauce mixture and 1/2 cup of the noodle water to the wok and stir well. Bring to a simmer over medium heat and cook for 3 minutes.
- Remove the pan from the heat. Transfer the cooked noodles to the sauce and toss well to coat.
- Top with the remaining chopped green onions and serve hot.
Notes
- Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature, the noodles can be frozen in a freezer-safe container for up to 3 months. Defrost it overnight in the refrigerator or in the microwave on low heat until thawed.
- Reheating: Warm the garlic noodles in the microwave on gentle heat for 1-2 minutes or in a wok or skillet over medium-low heat with a splash of vegetable stock for 3-5 minutes or until hot.
- Salt the pasta water. Adding kosher or coarse sea salt to the water seasons it and enhances the flavor of the water. I recommend 1 tablespoon for every 2 quarts of water.
- Reserve pasta water. Save at least 1/4 cup of the pasta cooking water before draining. Not only is it seasoned, but it also contains pasta starch, which helps to thicken the sauce, giving it a silky texture.
- Don’t burn the garlic. When burnt, garlic has an unpleasant, bitter taste. Stir-fry it until it is fragrant, nutty, and golden. Add the sauce when it reaches this phase to slow its cooking and prevent burning.
- Adjust the flavors. For a less sweet and more savory sauce, start with 1 tablespoon of sugar and add more to taste. To make sweeter noodles, swap hoisin for oyster sauce. For a richer, nuttier finish, add an extra teaspoon or two of sesame oil.
