Vegan Garlic Noodles

Total time30 min

Prep time10 min

Cook time20 min

4.9

(10)

These noodles are deeply savory, glossy, and packed with garlicky punch — the kind of bowl that disappears fast and has everyone asking what's in the sauce. Eight cloves of garlic go into the skillet low and slow until they're fragrant and just kissed with gold, building a flavor base that's genuinely hard to stop eating. Vegan butter keeps things rich and silky, while soy sauce, vegan oyster sauce, and a touch of nutritional yeast layer in that umami depth you'd normally expect from dairy or meat-based dishes. A splash of reserved pasta water ties it all together, helping the sauce cling to every strand instead of sliding to the bottom of the bowl. The whole thing comes together in the time it takes to boil a pot of pasta, making it a weeknight hero that serves four without any fuss. Finish with sliced green onions and toasted sesame seeds if you want a little freshness and crunch on top — they're optional, but they really do make it look as good as it tastes.

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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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