Vegan Garlic Noodles with Fresh Herbs
These garlicky, glossy noodles are the kind of weeknight dinner that feels indulgent without requiring much effort — and they come together in about the time it takes to boil a pot of pasta. Ten cloves of minced garlic get cooked low and slow in vegan butter until they're fragrant and just barely golden, then hit with a savory sauce built from vegan oyster sauce, soy sauce, a touch of sugar, and toasted sesame oil. Nutritional yeast rounds everything out with a subtle, umami-rich depth that makes the sauce taste far more complex than the ingredient list suggests. The reserved pasta water is the secret weapon here — added gradually while tossing, it helps the sauce cling to every strand in that glossy, restaurant-style way. A generous finish of fresh parsley, torn basil, sliced green onion, and bright lemon zest keeps the whole bowl from feeling heavy, cutting right through the richness. This recipe serves four and is completely plant-based from start to finish, with no swaps or workarounds needed — every ingredient listed is already doing the job. Whether you're cooking for a crowd or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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