Seed Oil Free Vegan Garlic Noodles with Fresh Herbs
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz dry spaghetti or thick lo mein noodles
- 1 tbsp kosher salt
For the sauce
- 6 tbsp vegan butter
- 10 cloves garlic, finely minced (about 3 tbsp)
- 3 tbsp vegan oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp toasted sesame oil
- ¼ tsp white pepper
- 2 tbsp nutritional yeast
For finishing
- ¼ cup fresh parsley, finely chopped
- 3 stalks green onion, thinly sliced
- ¼ cup fresh basil leaves, torn
- 1 tsp lemon zest
- red pepper flakes, to taste (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the spaghetti according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the noodles in a colander.
- 2
While the pasta cooks, whisk together the vegan oyster sauce, soy sauce, sugar, toasted sesame oil, white pepper, and nutritional yeast in a small bowl until the sugar dissolves. Set aside.
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