Red Meat Allergy Friendly Vegan Garlic Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz dry spaghetti or thick noodles
- 1 tbsp kosher salt
For the sauce
- 6 tbsp vegan butter
- 8 cloves garlic, finely minced or grated on a microplane
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp nutritional yeast
- 1 tsp sugar
- ¼ tsp white pepper
For serving
- 2 stalks green onions, thinly sliced (optional)
- 1 tsp toasted sesame seeds (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. Before draining, scoop out 1/2 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, melt the vegan butter in a large skillet over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely — garlic at this volume can brown quickly.
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