Garlic Noodles

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5 from 1 vote

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!

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Side Dish

Cuisine: Chinese

Servings: Servings

Author: Jenné Claiborne

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.

Video

Notes

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.

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 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.

Nutrition