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Saucy Garlic Noodles

Quick, savory vegan garlic noodles tossed in a silky, umami-forward sauce.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 oz noodles or pasta of choice spaghetti, ramen, rice noodles, soba, etc.
  • 1 tbsp kosher salt for boiling pasta
  • 3 tbsp vegan oyster sauce
  • 2 tbsp cane sugar
  • 1 tbsp tamari or low-sodium soy sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp vegan butter
  • 5 cloves garlic minced
  • 1 bundle green onions about 6 onions, chopped; reserve half of the green tops for garnish

Instructions

  • Bring 2 quarts of water and 1 tablespoon kosher salt to a boil in a large pot; add the noodles and cook according to package directions until al dente.
  • Reserve at least 1/4 cup of the pasta cooking water, then drain the noodles and set aside.
  • In a small bowl, whisk together 3 tablespoons vegan oyster sauce, 2 tablespoons cane sugar, 1 tablespoon tamari, 2 teaspoons rice vinegar, and 1 teaspoon sesame oil until smooth.
  • Heat 2 tablespoons vegan butter in a wok or large skillet over medium-high heat until it sizzles, then reduce to medium.
  • Add the minced garlic and chopped green onions (reserve half of the green parts for topping) and sauté until the garlic is fragrant and the onions are tender, about 1–2 minutes; avoid browning the garlic.
  • Pour the sauce mixture into the pan along with 1/2 cup of the reserved noodle water and stir to combine; bring to a simmer and cook for 3 minutes.
  • Remove the pan from the heat, add the cooked noodles to the sauce, and toss thoroughly to coat, adding more reserved pasta water as needed to reach a silky consistency.
  • Transfer to serving bowls, top with the reserved chopped green onion greens, and serve hot.

Equipment

  • Large Pot
  • Colander
  • small bowl
  • wok or large skillet
  • Measuring spoons
  • Knife
  • Cutting Board

Notes

  • Refrigerating: Leftovers keep covered in the refrigerator for up to 5 days.
  • Freezing: Once cooled, freeze in a freezer-safe container for up to 3 months and defrost overnight.
  • Reheating: Warm gently in the microwave or in a skillet with a splash of vegetable stock.
  • Salt the pasta water: Use 1 tablespoon kosher or coarse sea salt per 2 quarts of water.
  • Reserve pasta water: Save at least 1/4 cup to help thicken and loosen the sauce.
  • Don’t burn the garlic: Cook until fragrant and golden to avoid bitterness.